Cranberry-Walnut Whole Wheat Bread

1 package active dry yeast
1 cup warm water
1 cup milk
2 tablespoons sugar
1/2 cup plus 2 tablespoons yellow cornmeal
3 tablespoons unsalted butter, room temperature
3 cups coarsely group chopped walnuts
2 cups dried cranberries
2 teaspoons salt
1 teaspoon coarsely ground black pepper
2 cups whole wheat flour
2 1/2 to 3 cups unbleached all-purpose flour

1. Combine the yeast, warm water, and milk in a large bowl. Let the mixture stand until the yeast has dissolved, 5 minutes.

2. Add the sugar, 1/2 cup cornmeal, butter, walnuts, cranberries, salt, pepper, whole-wheat flour, and 2 cups of the all-purpose flour, beat well. Transfer the dough to a lightly floured surface and knead for 2 to 3 minutes, adding the remainging all-purpose flour as neccessary to make it workable. Let the dough rest, covered loosely with a kitchen towel for 10 to 15 minutes.

3. Knead the dough again, until it is smooth and elastic, 8 to 10 minutes. (Sprinkle it with extra flour if neccessary to keep it from sticking.

4. Oil a large bowl and turn the dough in it to coat it with the oil. Cover the bowl and let the dough rise in a woarm place until doubled in bulk, about 1 1/2 hours.

5. Punch the dough down and divide it in half. Shape the halves into rounded loaves. Sprinkle a baking sheet with the remaining 2 tablespoons cornmeal, and place the loaves on it, seam side down. Cover with a towl, and let them rise until doubled in bulk, about 45 minutes.

6. Preaheat oven to 350 F

7. Place the baking sheet on the center rack of the oven, and bake until the bread is well browned and sounds hollow when the bottom is tapped with your finger, 45 minutes. Cool the bread on a wire rack.

2 loaves, 15 slices per loaf

Number of Servings: 30

Recipe submitted by SparkPeople user ADDIEDAWG1986.