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.
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!
- 2 1/4 teaspoons [Red Star Yeast Platinum Superior Baking Yeast]
- 3 cups bread flour
- 1 cup old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup plus 2 tablespoons water
- 1 tablespoon vegetable or canola oil
- 1/3 cup pure maple syrup
- 1 cup chopped walnuts
- 1 cup dried cranberries
- In the bowl of a stand mixer, combine Platinum yeast, one cup flour, oats, cinnamon and salt.
- In a large measuring cup (or small bowl), combine water, oil and syrup. Heat to 120-130° F (I did this in the microwave!).
- Add liquid ingredients to the dry mixture in the mixing bowl. Using paddle attachment, beat on medium speed for 4 minutes.
- Gradually add in the remaining flour and knead with dough hook 5-7 minutes or until smooth and elastic. Add in the walnuts and cranberries and knead gently by hand until combined.
- Place dough in a lightly oiled bowl, turned to grease the entire dough ball. Cover and let rise until dough tests ripe. (Read here to learn what that means if you don’t know.)
- Place dough on lightly floured surface and punch down to remove air bubbles. Form into a (approximately) 14 x 7-inch rectangle. Starting with the short side, roll up tightly to form a roll. Pinch edges and ends to seal. Place in a greased 9 x 5-inch loaf pan. Cover with a clean towel and let rise until indentation remains after touching.
- Meanwhile, preheat oven to 375°F. Unless your dough is rising in the oven. Then wait.
- Bake for 30-40 minutes. Remove from pan and let cool before slicing.
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.