Ingredients
| 1 1/2 |
c fresh or frozen cranberries |
| 1/3 |
c packed brown sugar |
| 1/3 |
c molasses |
| 1/4 |
c water |
| 1 |
T active dry yeast |
| 1 |
T honey |
| 1 |
c baked pumpkin |
| 1 |
c unsweetened soymilk |
| 2 |
T canola oil |
| 1 |
t salt |
| 1/2 |
t nutmeg |
| 2 1/2 |
c whole wheat flour |
| 2 1/2 |
c flour |
Directions
- Cut the cranberries in half and mix them with the brown sugar and molasses. Let them sit for one hour.
- Mix the yeast with warm water and honey. Allow to sit for 5 minutes.
- In the blender, mix the pumpkin and the soymilk.
- Warm up the pumpkin mixture on the stove or in the microwave.
- Mix together pumpkin, yeast, and cranberry mixtures in mixing bowl with a large spoon. Add the oil, salt, nutmeg, whole wheat flour, and 2 C of the all purpose flour and mix well.
- Turn dough out onto a floured surface and knead, adding flour as needed, until smooth and elastic.
- Place dough in an oiled bowl or pan, cover with a clean dish cloth, and let sit in a warm place (ideally around 80 degrees F) until doubled in size (about an hour).
- Punch down dough/knead roughly and breifly on a floured surface.
- Shape dough into a loaf and put into a 7x7" pan or 2 smaller loaf pans.
- Cover and let rise until doubled again (about 30 minutes).
- Bake at 350 for about 40+ minutes or until light brown.
- Cool out of pan.
Categories
Breads
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