Cranberry Walnut Bread with Oats
Posted: 10/17/2012
This post may contain affiliate links. Please read my disclosure policy.
Chewy, crunchy, and unbelievably satisfying, this awesome cranberry walnut bread might just become your new favorite. It’s amazing toasted!
Baking with yeast sometimes makes my knees shake a little. For me, it can be hit or miss. I’m working on it. I WILL NOT LET YEAST BREADS DEFEAT ME. I won’t! It’s totally doable, and if you’re in the same boat as me (nervous Nelly), have confidence! We can do this!
Regardless of my ongoing battle with the stuff, when Red Star Yeast contacted me about their new product, Red Star Yeast Platinum Superior Baking Yeast–a yeast they call “forgiving” and “simple to use” I was all about it. They promised it would give me “professional results EVERY time.” And let me tell you–this oat bread with cranberries and walnuts tastes like something out of one of your favorite bakeries.
Red Star adds dough improvers to make your bread turn out even more perfectly. They recommend it especially for whole grain dough which is fantastic because I prefer to make whole-grain breads any time possible.
There is also helpful information on their website about how to use the yeast and lots of great recipes to get you started!
Let’s just say I’m sold.
Oh…and that goodness that is spread on the oat bread? It’s a phenomenal cranberry butter that complements this bread perfectly. It has cinnamon and honey and it’s just incredible.
Wanting to try your hand at yeast breads?
Here’s a few that I’ve made and if I can do it, so can you!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Chewy, crunchy, and unbelievably satisfying, this awesome oat bread might just become your new favorite. It’s amazing toasted!
Ingredients
- 1 pkg. active dry yeast (2 ¼ teaspoons)
- 2 ½ cups bread flour, divided
- 1 cup rolled oats (I use quick oats)
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons kosher salt
- 1 cup water
- 3 tablespoons vegetable or canola oil
- ⅓ cup packed brown sugar
- ½ cup chopped walnuts
- ½ cup dried cranberries
Instructions
- In the bowl of a stand mixer, combine yeast, one cup flour, oats, cinnamon and salt.
- In a large measuring cup (or small bowl), combine water, oil and brown sugar. Heat to 120-130° F (about 1 minute in microwave at high power). Use instant read thermometer to test the temperature.
- Add liquid ingredients to the dry mixture in the mixing bowl. Using paddle attachment, beat on low speed (#2) for 4 minutes.
- Add remaining 1 ½ cups flour to the mixing bowl. Switch attachment to dough hook. Knead for 6 minutes on low speed (#2), or until dough is smooth and elastic. If dough seems too stiff (the mixer is working too hard), add water, 1 tablespoon at a time.
- After 6 minutes, add the cranberries and walnuts to the bowl. Turn the mixer on low speed to incorporate them into the dough. If some remain in the bowl, take the dough and remaining cranberries/nuts out of the bowl and knead lightly until they are incorporated.
- Place dough in a lightly oiled bowl, turn to grease dough. Cover and let rise in a warm place until dough doubles in size, about 1 hour (see note).
- Remove dough from bowl and form into a rectangle, approximately 7 x 14 inches. Starting with the short side, roll up tightly to form a tight roll. Place in a greased 9 x 5-inch loaf pan. Cover with a clean towel and let rise until doubled, about 1 hour.
- Preheat oven to 375°F with rack in middle of oven. Bake bread for 40 to 45 minutes or until internal temperature is 190°F.
- Remove bread from oven and cool 10 minutes on wire rack. Remove loaf from pan, and cool completely on wire rack before slicing. If desired, brush the top of the warm loaf with melted butter.
Notes
- Don’t have a warm spot in your kitchen? Some newer model ovens have a “Proofing” setting which is made this purpose. This short YouTube video will show you a good method, too.
- Use rolled oats (old-fashioned) or quick oats. Do not substitute instant oatmeal or steel cut oats.
Nutrition Information
Serving: 1slice, Calories: 266kcal, Carbohydrates: 42g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Sodium: 354mg, Potassium: 102mg, Fiber: 3g, Sugar: 12g, Vitamin A: 3IU, Vitamin C: 0.1mg, Calcium: 26mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Disclaimer: This post is sponsored by Red Star Yeast but all opinions, as always, are 100% my own.
Sadie says
Great bread. The crumb is dense, but moist. Very nice flavour. Loved the crunch from the nuts. The original recipe that was posted several years ago called for 3 cups of bread flour, maple syrup for the sweetener, and less oil, and that’s the version I made. I subbed toasted sliced almonds for the walnuts and added orange zest, but otherwise followed the recipe. Delicious toasted.
Rachel Gurk says
Thanks for leaving a review! Glad you like it.
Lilyn says
Hi Rachel
Do you have this recipe in grams?
Rachel Gurk says
I do not, sorry.
Lucy says
Hello, I tried this recipe on the weekend. It turned out well, and my boyfriend and I loved it paired with your cranberry cinnamon butter recipe. I’ll definitely be making this again, but wanted some clarification on further perfecting the recipe.
1) Do you have an approximate time for step 5? How long to “Cover and let rise until dough tests ripe.” The link to Red Star Yeast’s website expired, so I eyeballed it when I made it, but it would be great to know a more accurate and tested time frame from the recipe maker.
2) Same with step 6. How long do I let rise for the 2nd time when it’s in the loaf pan?
I’m a novice bread maker, and I’m worried if I underproofed or overproofed the bread. Thank you for a wonderful recipe!
Rachel Gurk says
I haven’t made this recipe in quite some time so I can’t accurately answer your questions. I’m going to retest it and get back to you!
Lucy says
Thank you so much! It would be much appreciated.
Rebecca says
I’ve made this bread twice so far, and I’ve yet to master it. But as you said, I will not be defeated! I am a beginner bread baker so I’m still learning the ropes. The taste is amazing however. The first time I didn’t bake it long enough and I had a hard time incorporating the cranberries and walnuts. This time, I baked it a sufficient amount of time but my cranberries and walnuts ended up on the outside of the bread instead of swirled throughout. I will just have to keep trying it until I get it. I did make the cranberry butter to go with it this go around and it paired wonderfully! I’m learning new things as I go. Third time will be the charm!!
Rachel Gurk says
Thanks for sharing your journey! I’m sorry it hasn’t been foolproof, but I’m so glad you’ve enjoyed the taste. :) Let me know if I can help answer any questions!
Tracy says
Really delicious and easy! I have added grated orange peel in mine and it is fantastic! Makes incredible French toast too!
Rachel Gurk says
Orange peel is a great addition! Now I need to remake this so I can make french toast….YUM!
Kris says
I don’t have a standing mixer. What steps should I take for mixing?
Rachel Gurk says
After stirring the ingredients together, I would turn it out onto a floured countertop and knead it with your hands.
Marie Cecchini Sternquist says
Big question: How can you tag a wheat bread as paleo? Might be a great recipe for wheat lovers but is definitely not paleo or immune sensitive. just, please, don’t use tags that draw us who cannot have grains to your site (I caution my clients to search under paleo because it is grain, dairy, and sugar free). How do you tag this to be Paleo? I is certainly not.
Rachel Gurk says
Where did you see this tagged as Paleo? I just looked at the recipe, because we’re human and mistakes do happen, but it isn’t tagged as paleo (or any other special diet except vegetarian). Did you see it tagged as Paleo somewhere besides on this site?
Chani gilbert says
This bread came out delicious!!! Great recipe!
Rachel Gurk says
I’m so glad you liked it, thanks for taking the time to leave a comment!
Jan Saur says
I’ve just tried your recipe for the first time. I think I’ve messed this up. I followed your directions with adding 1 cup flour first then I added the remaining 2 cups later. The resulting consistency was not at all like yeast bread so I figured you meant to have 4 cups total flour. I added an additional cup but now am second guessing my decision. So, is the recipe calling for 3 or 4 cups of flour total?
Rachel Gurk says
3 cups total :)
Jeanette Schutz says
Can dried blueberries be used in place of cranberries? Do you think I’d have to soak them first?
Rachel Gurk says
I think that would work. You could probably get away without soaking them, but it would probably be better if you did soak them, they have a tendency to be kind of hard.
Ellen Ho says
Hi, wondering can I use bread machine to bake this loaf? Thank you
Rachel Gurk says
I haven’t tested it that way, but I’m assuming if you used the instructions for a similar loaf, it would work out okay. :)