Grilled Chicken Sandwich on Walnut Cranberry Bread

 

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 Arthur all purpose flour
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 kitchenaid standmixer. Add the bread mix, the flour, the yeast and baker's milk powder. Start mixing the dry ingredients on slow speed. Add egg, and canola oil as well the cranberries, walnuts,  trail mix and the maple syrup. Use dough setting to mix the dough, first on slow and then on higher until dough forms a ball. Let the dough rest for 60min.

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.