Cook's Country Dakota Bread with Walnuts and Cranberries
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 4,540.5
- Total Fat: 154.3 g
- Cholesterol: 186.0 mg
- Sodium: 4,295.0 mg
- Total Carbs: 691.0 g
- Dietary Fiber: 62.2 g
- Protein: 133.3 g
View full nutritional breakdown of Cook's Country Dakota Bread with Walnuts and Cranberries calories by ingredient
Introduction
Dakota bread with walnuts and Cranberries added Dakota bread with walnuts and Cranberries addedNumber of Servings: 1
Ingredients
-
1.5 cup Bob's Red Mill 100% Whole Grain 10 Grain Hot Cereal
2 cup Water, warm tap (110 F) (by GRAMSAM58)
2 tbsp Honey
2 tbsp Canola Oil
3.5 cup Wheat flour, white, bread, enriched
1.75 tsp Salt
1 tsp Instant Yeast (by ADMOREEP)
0.25 cup Pepitas (Pumkin Seed Kernals)
.125 cup, hulled Sunflower Seeds, without salt
.3 tbsp Sesame Seeds
1 tsp Poppy seed
1 large Egg, fresh, whole, raw
1 cup, chopped Walnuts
141.7 grams Cranberries, dried, sweetened (craisins)
Tips
This recipe minus the Walnuts and cranberries can be seen on Cooks Country website
Directions
1. Grease large bowl. line a baking sheet with parchment.
In a stand mixer first 4 ingredients and let sit for 10 minutes.
2. Add flour, salt and yeast. With dough hook, knead on low 4-6 minutes until smooth. Add half of the pepitas and sunflower seeds, the walnuts and cranberries and knead another minute. Turn out onto lightly floured surface and knead until seeds are evenly distributed about 2 minutes.
3. Transfer to the bowl and cover with plastic wrap, let rise in a warm place until doubled, 60-90 minutes.
4. Gently press down on dough to deflate. On a slight floured surface, shape into a tight round ball. Place dough on parchment sheet, cover loosely with plastic wrap and rise again until doubled, 60-90 minutes.
5. Adjust oven racks to upper middle and lowest positions. Preheat to 425 degrees. Combine remaining 4 seeds in a small bowl. With a sharp knife, make a 1/4 inch deep cross 5 inches on top of the bread. Brush with beaten egg and sprinkle with seeds.
6. Place a 8.5 x 4.5 loaf pan on lowest rack and fill with 1 c. boiling water. Place bread on upper middle rack and reduce oven to 365 degrees. Bake until crust is dark brown and bread registers 200, about 50-60 minutes. Transfer bread to rack to cool completely. Cut into 28 servings of 2 oz each.
Serving Size: 2 oz. or 28 slices
Number of Servings: 1
Recipe submitted by SparkPeople user ALICEBEADS.
In a stand mixer first 4 ingredients and let sit for 10 minutes.
2. Add flour, salt and yeast. With dough hook, knead on low 4-6 minutes until smooth. Add half of the pepitas and sunflower seeds, the walnuts and cranberries and knead another minute. Turn out onto lightly floured surface and knead until seeds are evenly distributed about 2 minutes.
3. Transfer to the bowl and cover with plastic wrap, let rise in a warm place until doubled, 60-90 minutes.
4. Gently press down on dough to deflate. On a slight floured surface, shape into a tight round ball. Place dough on parchment sheet, cover loosely with plastic wrap and rise again until doubled, 60-90 minutes.
5. Adjust oven racks to upper middle and lowest positions. Preheat to 425 degrees. Combine remaining 4 seeds in a small bowl. With a sharp knife, make a 1/4 inch deep cross 5 inches on top of the bread. Brush with beaten egg and sprinkle with seeds.
6. Place a 8.5 x 4.5 loaf pan on lowest rack and fill with 1 c. boiling water. Place bread on upper middle rack and reduce oven to 365 degrees. Bake until crust is dark brown and bread registers 200, about 50-60 minutes. Transfer bread to rack to cool completely. Cut into 28 servings of 2 oz each.
Serving Size: 2 oz. or 28 slices
Number of Servings: 1
Recipe submitted by SparkPeople user ALICEBEADS.