Cape Cod Bay Brown Bread

Contributed By: Terry Borden


2 packages (1/4 ounce each ) active dry yeast
3 tablespoons molasses
2 teaspoons agave nectar or honey
2-2/3 cups warm water (110° to 115°)
1/2 cup dried cranberries
2 tablespoons wheat bran
1 teaspoon salt
6 to 7 cups whole wheat flour
1 tablespoon 2% milk
1 tablespoon old-fashioned oats


1. In a small bowl, dissolve yeast, molasses and agave nectar in 2/3 cup warm water. In a large bowl, combine cranberries, wheat bran, salt, yeast mixture,
4 cups flour and remaining water; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with
a towel and let rise in a warm place until doubled, about 1 hour.
3. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8x4-in. loaf pans. Cover with kitchen towels; let rise
in a warm place until almost doubled, about 1 hour. Preheat oven to 400°.
4. Brush tops with milk. Sprinkle with oats. Bake until golden brown, 30-40 minutes. Remove from pans to wire racks; cool completely.

Helpful Hints:

TOTAL TIME: Prep: 40 min. + rising Bake: 30 min. + cooling YIELD: 2 loaves (12 slices each).

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