Cranberry-Nut Wheat Loaf
Source: dLife

A combination of crunchy nuts and chewy dried fruit make this a delicious breakfast or sandwich bread.

Rating:
Prep Time: 2 hours
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 152.8
Total Carbs 24.1 g
Dietary Fiber 2.0 g
Sugars 8.5 g
Total Fat 5.1 g
Saturated Fat 0.9 g
Unsaturated Fat 2.8 g
Potassium 60.5 mg
Protein 3.7 g
Sodium 155.3 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Other Carbs , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  package baker's yeast
0 3/4 cup  cold water
3 tbsp  honey
2 tbsp  Shortening, vegetable
2 each  egg whites
1 1/2 cup  white all purpose flour
1 cup  whole wheat flour
1 tsp  salt
1 cup  Cranberries, dried
0.6667 cup  chopped walnuts
3 tbsp  fat free milk
Directions
  1. Combine yeast, water, and honey and let sit 5 minutes.
  2. Mix in shortening, egg whites, 1 cup all purpose flour, whole wheat flour, and salt.
  3. Add in cranberries, walnuts, and enough of the rest of the flour to form a soft dough.
  4. Knead dough until elastic, about 5 minutes. Lay dough in a greased bowl and let rise, covered in a warm place 1 to 1 1/2 hours, dough should be doubled in size. Punch down dough.
  5. Form dough into loaf and arrange in a greased 9 x 5 inch loaf pan. Let rise covered for 45 minutes or until dough has doubled.
  6. Preheat oven to 375 degrees.
  7. Coat top of dough with skim milk and bake for 35 to 40 minutes or until top is golden brown. Let cool before slicing.