Elevate your sandwiches with this delicious whole wheat cranberry bread. This bread is chewy, fluffy and airy, packed with dried cranberries and seeds, and has a perfect crunchy crust topped with oats and more seeds. And you just need to spend about 15 minutes of actual work to prep the dough. SO easy.
If you are new here, then you won't know that we bake bread almost every single week. Last week it was easy challah bread, the week before that it was fruit and nut sourdough bread, and the list goes on (browse all our bread recipes). There are a few reasons why we love to make bread like this cranberry whole wheat bread. First, there is just something about the process of making bread that is so therapeutic. Second, you can enjoy a different loaf of bread every time as the options for flavours and textures are endless. And third, don't get me started on the scent of a freshly baked loaf of bread. We all know nothing beats that.
Ingredients
- active dry yeast
- milk + butter
- sugar
- flour - a 60/40 combination of all purpose white flour and whole wheat flour. You can also use 400 grams of a 60/40 flour blend instead of combining the two types of flour yourself.
- rolled oats
- dried cranberries
- seeds - flaxseeds, white sesame seeds, and poppy seeds.
- salt
- egg - for egg wash on top and to help the oats and poppy seeds stick to the crust.
You will also need a kitchen scale (or measuring cups and spoons), mixing bowl, half sheet baking pan and silicone baking mat (or parchment paper).
How to Make the Best Whole Wheat Cranberry Bread
Prepare the Dough:
In a small cup, whisk to combine yeast, milk, butter and sugar. Let it sit for 5 minutes to activate the yeast.
In a large mixing bowl, whisk to combine all purpose flour, whole wheat flour, ⅓ cup oats, cranberries, flaxseeds, sesame seeds and salt. Pour in the yeast mixture, and stir with a silicone spatula to combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
Transfer the dough onto a clean surface and knead for 5 minutes until it turns into a smooth dough ball. Because of the medium hydration (60% flour to liquid ratio) and high fat content (butter and milk), the dough is much softer and is easy to knead into a smooth ball.
Drizzle and spread a little bit of oil over the dough with your hands to help prevent it from drying out. Cover the bowl with plastic cling wrap and let it sit at room temperature for up to 2 hours or until doubled in size.
Shape the Dough:
Transfer the dough onto a lightly oiled surface. Flatten the dough into 9x5-inch rectangle and roll it into a log. Pinch the edges together to seal.
Then, transfer the rolled dough into a 9x5 loaf pan (or 1.5 lb. loaf pan) and press it down with your palm to spread cover the entire pan. This also helps distribute air bubbles evenly in dough when it rises. Set it aside to rise until the loaf almost rises to the rim of the pan, about 1-1.5 hours.
Add Toppings and Bake:
Gently brush egg wash over the top crust (be gentle with brushing since the loaf is filled with air bubbles). Sprinkle the top with the remaining oats and poppy seeds, and bake in a 400 F preheated oven for 40 minutes until the top crust turns golden brown.
Allow the whole wheat cranberry bread to cool in the pan for 5 minutes, then remove out of the pan and cool completely on a wire cooling rack before slicing, about 1 hour.
How to Store and Freeze Whole Wheat Cranberry Bread
- How to store: This bread will last for up to 2 days at room temperature. Cover it or store in a bread box so that it does not dry out. You can also store in the refrigerator in an airtight container for up to 1 week.
- How to freeze: Wrap the bread tightly in plastic cling wrap and place into an airtight container or freezer bag, and store in the freezer for up to 3 months. If freezing, I would recommend slicing the bread first so that it is easy to reheat a slice or two at a time.
- How to reheat: Toast frozen slices in the toaster on the freezer setting, or let the bread thaw to to room temperature first and then reheat in the toaster, oven or air fryer.
More Bread Recipes
- Small Batch No-Knead Bread
- No Knead French Baguettes
- Easy Small Batch Ciabatta Rolls
- Homemade Sunflower Seed Bread
- Easy Homemade Everything Bagels
- Easy Challah Bread
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Recipe
Whole Wheat Cranberry Bread
- Total Time: 3 hours 55 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Whole wheat cranberry bread is chewy, fluffy and airy, packed with dried cranberries and seeds, and has a perfect crunchy crust topped with oats and seeds.
Ingredients
- 6 grams active dry yeast (1 + ½ teaspoons)
- 1 cup milk (240 ml), at room temperature
- 40 grams butter (3 tablespoons), at room temperature
- ½ tablespoon sugar (6 grams)
- 240 grams all purpose white flour
- 160 grams whole wheat flour
- ½ cup rolled oats, divided
- ¼ cup dried cranberries
- 2 tablespoons flaxseeds
- 1 tablespoon white sesame seeds
- 1 teaspoon salt
- 1 egg, beaten (for egg wash)
- 1 tablespoon poppy seeds
Instructions
Prepare the Dough:
- In a small cup, add yeast, milk, butter and sugar, and whisk to combine. Let it sit for 5 minutes to activate the yeast.
- In a large mixing bowl, whisk to combine all purpose flour, whole wheat flour, ⅓ cup oats, cranberries, flaxseeds, sesame seeds and salt.
- Pour in the yeast mixture, and stir with a silicone spatula to combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
- Transfer the dough onto a clean surface and knead for 5 minutes until it turns into a smooth dough ball. Because of the medium hydration (60% flour to liquid ratio) and high fat content (butter and milk), the dough is much softer and is easy to knead into a smooth ball.
- Drizzle and spread a little bit of oil over the dough with your hands to help prevent it from drying out. Cover the bowl with plastic cling wrap and let it sit at room temperature for up to 2 hours or until doubled in size.
Shape the Dough:
- Transfer the dough onto a lightly oiled surface. Flatten the dough into 9x5-inch rectangle and roll it into a log. Pinch the edges together to seal.
- Transfer the rolled dough into a 9x5 loaf pan and press it down with your palm to spread cover the entire pan. This also helps distribute air bubbles evenly in dough when it rises. Set it aside to rise until the loaf almost rises to the rim of the pan, about 1-1.5 hours.
Add Toppings and Bake:
- Preheat the oven to 400F.
- Gently brush egg wash over the top crust (be gentle with brushing since the loaf is filled with air bubbles). Sprinkle the top with the remaining oats and poppy seeds.
- Bake for 40 minutes until the top turns golden brown.
- Allow loaf to cool in the pan for 5 minutes, then remove out of the pan and cool completely on a wire cooling rack before slicing, about 1 hour.
Notes
How to store. This bread will last for up to 2 days at room temperature. Cover it or store in a bread box so that it does not dry out. You can also store in the refrigerator in an airtight container for up to 1 week.
How to freeze: Wrap the bread tightly in plastic cling wrap and place into an airtight container or freezer bag, and store in the freezer for up to 3 months. If freezing, I would recommend slicing the bread first so that it is easy to reheat a slice or two at a time.
How to reheat: Toast frozen slices in the toaster on the freezer setting, or let the bread thaw to to room temperature first and then reheat in the toaster, oven or air fryer.
- Prep Time: 15 minutes (+3 hours rise time)
- Cook Time: 40 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
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Alison says
I made 4 loaves of this bread (doubled the recipe) and used some honey and agave nectar to make up for the small amount of maple syrup I had. I took it to family for Christmas and everyone loved it! The cranberries are tart but not overbearing. Perfect with butter spread on slices, and a cup of coffee. 🙂
Kim says
Can this be kneaded in a stand mixure?
Taryn says
We loved this bread! It is even better toasted with a little butter. Yum!
Sam Hu | Ahead of Thyme says
Thank you so much! So glad you liked it!
wilhelmina says
I am obsessed with this bread! it is so delicious! I used it to for sandwiches made with some leftover smoked turkey, amazing!
Sam Hu | Ahead of Thyme says
Aww thank you so much! So happy you enjoyed it!