Operating instructions

24
This bread makes a great sandwich with sliced turkey and havarti,
or try it toasted topped with creamy Brie.
cranberry walnut
prck rea
Place warm water, molasses and yeast in Cuisinart
®
mixing bowl. Let stand for 5 minutes while preparing
the remaining ingredients.
While yeast is proofi ng combine 2½ cups (625 ml) of
the bread fl our with the whole-wheat fl our, cornmeal,
rye fl our, coca powder, vital wheat, gluten espresso
powder, and salt. Add the fl our mixture to the yeast
mixture. Insert the dough hook and mix on speed 2 for
2 minutes. Add the cranberries, walnuts and oil and mix
on speed 3 for an additional 2 minutes.
Continuing on speed 3, add the remaining fl our 1
tablespoon (15 ml) at a time until a dough ball forms
that clings to the dough hook and cleans the side of the
bowl. Set the timer for 4 minutes to allow the dough to
knead. Transfer to a large bowl, cover with plastic wrap
and allow to rise in a warm, draft-free place, until
doubled in size, about 1 to 2 hours.
Shape each into a loaf 13 inches (10 cm) long by 4
inches (10 cm) wide. Line a baking sheet with parchment
and dust with cornmeal. Arrange the loaves equally
spaced on baking sheet. Dust lightly with fl our. Cover
with plastic wrap and let rise until about doubled. While
loaves are rising, preheat oven to 350°F (180°C). Cut 4
diagonal slashes about
1
⁄
8
-inch (0.8 cm) deep in the top
of in each loaf, using a serrated knife, razor blade or
lame. Bake for 55 to 60 minutes, until bread sounds
hollow when tapped and registers 205°F (96°C) when
tested with an instant-read thermometer. Transfer to a
wire rack to cool. Bread slices best when completely
cooled.
325 ml 1
1
⁄
3
cups warm
(105-110°F [40 - 45°C])
water
50 ml ¼ cup molasses
15 ml 3 teaspoons active dry
yeast
681-738 ml 3 to 3¼ cups bread
flour, divided
125 ml ½ cup yellow cornmeal
125 ml ½ cup rye flour
125 ml ½ cup whole wheat
flour
45 ml 3 tablespoons
unsweetened cocoa
powder
45 ml 3 tablespoons vital
wheat gluten
10 ml 2 teaspoons instant
espresso powder
7 ml 1½ teaspoons salt
250 ml 1 cup dried
cranberries
250 ml 1 cup walnuts
30 ml 2 tablespoons walnut
oil or flavourless
vegetable oil
cornmeal for dusting
the pan
flour for dusting the
bread
Make 1 loaf, 2½ pounds (1.1 kg)