Ever since I had this packaged sandwich at a Wholefoods Market south of Boston I was hooked: a delicious sweet, tart and crunchy bread popping with dried cranberries and walnuts that could stand on its own feet for a meal, and a slice of grilled chicken breast in the middle with a dollop of mango chutney. A perfect sandwich! While I enjoyed the sandwich the wheels in my mind already started spinning: I need to make a cranberry walnut bread! The rest would be simple.
I still had a few Bob's Red Mill low-carb bread mixes in my pantry, so this is where I started (any simple bread mix will do, just avoid sourdough or other flavors). I added plenty of cranberries and walnuts (it might be good to actually soak the cranberries ahead of time), and maple syrup for the extra flavor.
1 package Bob's Red Mill low-carb bread mix (for a 2 pound loaf)
1/2 cup King
1 1/4 cup warm water
2 TB Baker's milk powder
1 TB yeast
2 TB maple syrup
1 TB organic canola oil
1 egg, slightly beaten
1/2 cup dried cranberries
1/4 cup chopped walnuts
1/4 cup mix of pumpkin seeds, sunflower seeds and raisins
Pour lukewarm water into
Knead the dough one more time, and take dough out of stand mixer, and shape dough into a loaf, and add to a floured bread basket. Let rise for 1-2 hours until dough doubled in size.
Preheat oven to 350F, and bake for 50-60min.
P.s. if you have a large enough breadmaker you can also make it in the machine.