Cranberry Orange Wheat Bread Like Great Harvest Breadmaker
Indulge in the warm, wholesome flavors of this Cranberry Orange Wheat Bread inspired by the iconic Great Harvest Breadmaker. A harmonious blend of nutty whole wheat flour, tangy orange zest, and bursts of sweet dried cranberries, this bread delivers a cozy balance of sweetness and citrusy brightness in every bite. Sweetened naturally with honey and enriched with fresh orange juice, this homemade loaf offers a soft, tender texture that’s perfect for breakfast, an afternoon snack, or even a holiday table centerpiece. With its rustic homemade feel, this bread is elevated by a hands-on kneading technique and a satisfying, golden crust. Whether you enjoy it toasted and buttered or fresh out of the oven, this Cranberry Orange Wheat Bread is sure to delight! Perfect for those seeking hearty, flavorful bread recipes with a hint of festive flair.
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 0.5 cups Honey
- 2.25 teaspoons Active dry yeast
- 2.5 cups Whole wheat flour
- 1.5 cups All-purpose flour
- 1.25 teaspoons Salt
- 3 tablespoons Unsalted butter, softened
- 0.5 cups Fresh orange juice
- 1 tablespoon Orange zest
- 1 cup Dried cranberries
Instructions
In a large bowl, combine the warm water and honey. Stir until the honey dissolves, then sprinkle the active dry yeast on top. Let it sit for 5-10 minutes until the mixture becomes frothy.
In a separate bowl, combine the whole wheat flour, all-purpose flour, and salt.
Add the softened butter, orange juice, and orange zest to the yeast mixture. Stir to combine.
Gradually mix the dry ingredients (flour mixture) into the wet ingredients. Mix until the dough starts to pull away from the sides of the bowl.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Gently knead the dried cranberries into the dough, ensuring they are evenly distributed.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Punch down the dough to release the air and reshape it into a loaf. Place the dough into a greased 9x5-inch loaf pan.
Cover the loaf pan with the kitchen towel and let the dough rise again for about 30 minutes, or until it crowns about 1 inch over the edge of the pan.
Preheat your oven to 375°F (190°C).
Bake the loaf for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 3033 mg | 132% | |
| Total Carbohydrate | 578.1 g | 210% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 204.4 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1953 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
