Imagine sinking your teeth into a warm, golden-brown loaf that combines the hearty wholesomeness of oats with the sweet-tart burst of cranberries – this isn't just bread, it's a slice of homemade heaven! Our Cranberry Oatmeal Yeast Bread is the perfect blend of rustic charm and gourmet sophistication, promising to elevate your breakfast, brunch, or snack time with its irresistible aroma and complex flavor profile. Whether you're a seasoned baker or a curious kitchen novice, this recipe will have you feeling like a professional pastry chef in no time!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup dried cranberries
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup honey
- 1 1/2 cups warm water
- 1 tsp salt
Instructions
- In a large mixing bowl, combine warm water (around 110°F) with active dry yeast and honey. Let the mixture sit for 5-7 minutes until it becomes foamy and activated.
- In a separate bowl, mix rolled oats, all-purpose flour, and salt. Create a well in the center of the dry ingredients.
- Pour the yeast mixture into the dry ingredient well and begin stirring with a wooden spoon until a shaggy dough forms.
- Gently fold in the dried cranberries, ensuring they are evenly distributed throughout the dough.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 1 hour or until doubled in size.
- Punch down the risen dough and shape it into a loaf. Transfer to a greased 9x5 inch loaf pan.
- Cover the loaf and let it rise again for 30-45 minutes until it has risen just above the pan's edge.
- Preheat the oven to 375°F (190°C) during the second rise.
- Optional: Brush the top of the loaf with egg wash or melted butter for a golden crust.
- Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature is Key: Ensure your water is precisely warm (around 110°F) when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Knead with Confidence: Don't be afraid to put some muscle into kneading. A well-kneaded dough develops gluten, giving your bread that perfect chewy texture.
- Rise Time Matters: Find a warm, draft-free spot for your dough to rise. A turned-off oven with the light on works perfectly.
- Cranberry Distribution Hack: Lightly coat dried cranberries in flour before adding to the dough to prevent them from sinking to the bottom of the loaf.
- Golden Crust Trick: For an extra-beautiful finish, brush the top with egg wash or melted butter before baking.
- Cooling is Crucial: Allow the bread to cool completely before slicing to prevent a gummy texture and help the crumb set properly.
- Storage Tip: Store your bread in an airtight container or wrapped in plastic to maintain freshness for 3-4 days, or freeze for up to a month.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 28g
Protein: 4g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
