Multigrain Cranberry Bread


A nutritious and delicious sandwich bread.





1 loaf

Prep Time

25 minutes

Rise Time

2-1/2 to 3 hours, total

Bake Time

55 to 60 minutes


  • 1-1/2 cups water, divided
  • 1 envelope Fleischmann's® Active Dry Yeast
  • 1 teaspoon sugar
  • 4 tablespoons butter OR margarine, softened
  • 2 tablespoons molasses
  • 1/4 cup honey
  • 1/4 cup nonfat dry milk
  • 1-1/2 teaspoons salt
  • 3/4 cup granola cereal
  • 2 tablespoons sunflower seeds
  • 2 tablespoons whole OR ground flax seed
  • 2 tablespoons wheat bran
  • 2 tablespoons oat bran
  • 1/2 cup dried cranberries
  • 1 cup whole wheat flour
  • 3 to 3-1/2 cups all-purpose flour
  • Topping
  • 1 egg white
  • 1 tablespoon sunflower seeds
  • 1 teaspoon sesame seeds
  • 1 teaspoon poppy seeds
  • 1 teaspoon wheat bran
  • 1 teaspoon oat bran
  • 1 teaspoon whole OR ground flax seed


Heat 1/4 cup water until warm (100º to 110ºF) in a 1-cup measuring cup.  Add yeast and sugar and allow to stand for 5 to 10 minutes. During this time the yeast should become foamy.

Combine remaining 1-1/4 cups warm water (100º to 110ºF), butter, molasses, honey, dry milk, salt, granola, sunflower seeds, flax seed, wheat bran, oat bran, cranberries and yeast mixture in a large mixer bowl.  Add whole wheat flour and 1 cup all-purpose flour; beat 2 minutes. Add enough all-purpose flour to form a soft dough. 

Knead on a lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic.  (Do not use the mixer dough hook to do the kneading.  The sharp edges of the seeds combined with the force of the mixer will actually cut the strands of gluten!  However, kneading by hand will avoid this).  Shape dough into a ball and place in a greased bowl, turning once to cover.  Cover and let rise in a warm place until dough is doubled in size, about 1-1/2 to 2 hours. 

Punch dough down, form into loaf and place in a greased 9 x 5-inch loaf pan.  Allow to rise again until doubled, about 1 hour. 

Beat egg white and brush on top of loaf.  Combine remaining topping ingredients and sprinkle over top of loaf.  Bake for 55 to 60 minutes in a preheated 350ºF oven.  Remove from pan onto rack to cool completely.