There's a bakery in Providence, Seven Stars, that makes amazing handmade breads and pastries. Every time I visit Sarah & Nick I stop at Seven Stars on my way home for a loaf of their Walnut Raisin bread. I decided to see if I could use Sister's Almost No Work Whole Grain Bread recipe to recreate Seven Star's Walnut Raisin loaf. We already had dried cranberries in the house, so I decided to use those up and go for a classic combination - cranberries & walnuts.
This is a 100% whole-grain bread with a bit of molasses and honey, which I thought would go well with the rich walnut and tangy-sweet cranberry flavors. Sister was right, it's almost no work, and there's something incredibly comforting about baking your own bread - the smell of yeast and the sight of a bowl with a tea towel thrown over it. The possible flavor combinations are endless!
3 cups whole wheat flour
1 packet dry yeast
2 teaspoons salt
1 tablespoon molasses
1 tablespoon honey
1/2 cup chopped walnuts
1/2 cup dried cranberries
1. In a large bowl, combine the flour, yeast, and salt.
2. Add 1.5 cups water, molasses, and honey, and stir until blended. The dough should be quite wet and sticky but not liquid. Add some more water if it seems too dry.
3. Cover the bowl with plastic wrap and let it rest in a warm place for at least 12 and up to 24 hours. The dough is ready when its surface is dotted with bubbles.
4. Oil a loaf pan. Use your hands to fold/kneed the cranberries & walnuts into the dough.
5. Transfer the dough to the loaf pan. Cover with a towel and let rise until doubled, an hour or two depending on the warmth of your kitchen.
6. When the loaf has almost doubled, heat the oven to 350.
7. Bake the bread until deep golden and hollow-sounding when tapped, about 45 minutes. Immediately turn out of the pan onto a rack and let it cool before slicing.
Completely unrelated... a squash blossom from the garden!