Have you ever eaten at the Atlanta Bread Company? They have an incredible turkey sandwich on their menu that is served on Cranberry Walnut bread and it is AMAZING! I love the flavor of the cinnamon infused bread with the tart cranberries and crunchy walnuts. I could eat it everyday but the problem is I live in Chattanooga which is about an hour and half drive to Atlanta. This makes it very difficult to enjoy as often as I want to…so I had to figure out a way to make it at home! I tried several recipes but this one is the best, I think. I love the addition of oats, which helps to create a tender and moist loaf. You can cut down the dried cranberries and walnuts if you want, but I like plenty!
Not only is this bread fantastic for a turkey sandwich, it also makes a wonderful breakfast or snack, toasted and slathered with a little (or alot) butter:). When I make this loaf, I slice it and keep half in the freezer for later. It freezes really well!
1 Year Ago: Scarlet Beet Salad with Toasted Pecan Vinaigrette (like Tupelo Honey Cafe)
3 Years Ago: Classic Pot Roast
6 Years Ago: Lemon Poppyseed Scones
Cranberry Walnut Oat Bread
Ingredients
- 2 and 1/4 teaspoons Baking Yeast ( or one packet)
- 2–3 cups bread flour (original recipe called for 3 cups, but I usually use 2 1/2 stop when dough cleans side of bowl and isn’t too sticky.
- 1 cup old-fashioned oats
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 cup plus 2 tablespoons water
- 1 tablespoon vegetable or canola oil
- 1/3 cup pure maple syrup
- 3/4 cup chopped walnuts
- 3/4 cup dried cranberries
Instructions
- In the bowl of a stand mixer, combine yeast, one cup flour, oats, cinnamon and salt.
- In a large measuring cup (or small bowl), combine water, oil and syrup. Heat to warm up –not tool hot but nice and warm for the yeast to activate easily (I did this in the microwave for 1 minute because my maple syrup and water was cold from the fridge).
- Add liquid ingredients to the dry mixture in the mixing bowl. Using paddle attachment, beat on medium speed for 4 minutes.
- Gradually add in the remaining flour and knead with dough hook 5-7 minutes or until smooth and elastic. Add in the walnuts and cranberries and knead gently by hand until combined.
- Place dough in a lightly oiled bowl, turned to grease the entire dough ball. Cover and let rise until dough tests is double in size–an hour or two depending on how warm your kitchen is.
- Place dough on lightly floured surface and punch down to remove air bubbles. Form into a (approximately) 14 x 7-inch rectangle. Starting with the short side, roll up tightly to form a roll. Pinch edges and ends to seal. Place in a greased 9 x 5-inch loaf pan. Cover with a clean towel and let rise until indentation remains after touching.
- Meanwhile, preheat oven to 375 degrees F. Unless your dough is rising in the oven. Then wait.
- Bake at 375 degrees F for 30-40 minutes (depending on your oven–check at 30 minutes). Should be golden brown. Brush with butter while hot. Remove from pan and let cool before slicing.
Recipe Source: Adapted from Rachel Cooks
MMMM Your sandwiches sound amazing! YUM! Thanks for sharing your ideas! I am so happy that you enjoyed the bread–it is one of my favorites too!
Wonderful recipe! Toast is awesome! Ham sandwich was just incredible!Turkey sandwich with a little cranberry sauce on one side and a little cream cheese on the other side……..simply amazing! Truly a keeper!
Hi Linda,
Thank you so much for the feedback on the recipe! I am so happy that you love this bread as much as I do! I corrected the baking temperature on the recipe. Thank you!
Hi Linda,
Thank you so much for the feedback on the recipe! I am so happy that you love this bread as much as I do! I corrected the baking temperature on the recipe. Thank you!
I made this and it is amazing, just like you said! We had it with dinner and then as toast the next morning!
(By the way, you have 2 different temperatures listed.)
Thanks for another great recipe that I’ll be making often!
I made this and it is amazing, just like you said! We had it with dinner and then as toast the next morning!
(By the way, you have 2 different temperatures listed.)
Thanks for another great recipe that I’ll be making often!