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!
- 1 pkg. active dry yeast (2 ¼)teaspoons
- 2 ½ cups bread flour, divided
- 1 cup rolled or quick oats (see note)
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons salt
- 1 cup water
- 3 tablespoons vegetable or canola oil
- ⅓ cup packed brown sugar
- ½ cup chopped walnuts
- ½ cup dried cranberries
- 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.
- 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.
- Use rolled oats (old-fashioned) or quick oats. Do not substitute instant oatmeal or steel cut oats.
- Don’t have a warm spot in your kitchen? Some newer model ovens have a “Proofing” setting which is made for this purpose. This short YouTube video will show you another good method.
- If you prefer, substitute raisins or dried cherries for the cranberries.
- Nut Free: Omit walnuts. Use pepitas (shelled pumpkin seeds) or sunflower seeds instead.
- If desired, serve with Cranberry Cinnamon Honey Butter.
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.