4-1/4 to 5-1/4 cups whole wheat flour
2 envelopes Fleischmann's® RapidRise Yeast
2 teaspoons salt
1/2 cup honey
1-1/2 tablespoons Mazola® Vegetable Plus! Oil
2-1/4 cups very warm water (120° to 130°F)
1/2 cup oat flour
1/4 cup vital wheat gluten
2 teaspoons Spice Islands® Ground Saigon Cinnamon
1/2 cup chopped, dried cranberries
1/2 cup chopped pecans
Combine 2-1/2 cups whole wheat flour, undissolved yeast, salt, honey, oil and water in large mixer bowl. Beat for 2 minutes; cover and let rise for 40 minutes. Beat in 1 cup whole wheat flour, oat flour, vital wheat gluten and cinnamon until well mixed. Stir in cranberries and pecans. Add remaining whole wheat flour until soft dough forms.Knead on lightly floured surface for 5 to 6 minutes. Cover and let rest 10 minutes.
Grease two 9 x 5-inch or 8-1/2 x 4-1/2-inch loaf pans. Punch dough down; divide in half. Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased loaf pan. Repeat with second portion of dough. Cover and let rise about 1 hour.
Bake in preheated 350°F oven for 35 to 45 minutes.
Chicken Sandwich on Cranberry Nut Whole Wheat Bread
Chock full of cranberries and nuts, this hearty bread is divine when you add chicken, spinach, cream cheese, orange marmalade and Dijon mustard.
Prep Time: 15 minutes
Makes: 2 sandwiches
2 tablespoons cream cheese, softened
2 tablespoons orange marmalade
4 slices Cranberry Nut Whole Wheat Bread
6 ounces leftover rotisserie-style chicken, sliced
Spinach OR argula leaves
1 tablespoon Dijon mustard
Spread cream cheese and then orange marmalade on two slices of bread. Top with chicken and spinach. Spread mustard over remaining two slices of bread and place over spinach. Cut in half and serve immediately.