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Five-Grain Buttermilk-Cranberry Bread (White Whole Wheat Flour)
Five-Grain Buttermilk-Cranberry Bread (White Whole Wheat Flour)
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Prep Time:
15 minutes
Total Time:
50 minutes
No-knead, no-yeast rustic loaf perfect for toast, soups, and salads.
Ingredients:
  • 1 cup 5-grain rolled whole-grain cereal or old-fashioned oats
  • 3 cups Gold Medal™ white whole wheat flour
  • 1/3 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon salt
  • 1/4 cup cold butter or margarine, cut into small pieces
  • 1/2 cup dried cranberries, cherries or raisins
  • 1 egg
  • 1 1/2 cups buttermilk
Instructions:
  • Preheat oven to 375°F and grease a cookie sheet with shortening or cooking spray, saving 1 tablespoon of the cereal for later.
  • Combine the rest of the cereal with flour, brown sugar, baking soda, cream of tartar, and salt in a large bowl. Use a pastry blender or 2 knives to cut in the butter until the mixture resembles coarse crumbs. Gently fold in the dried cranberries.
  • In a small bowl, whisk together the egg and buttermilk until fully blended. Set aside 1 tablespoon of the buttermilk mixture. Combine the rest of the buttermilk mixture with the dry ingredients, stirring until just moistened; the dough should be soft. Transfer the dough to a floured surface and knead it 5 or 6 times.
  • Shape the dough into a beautiful 7-inch round on a large cookie sheet. Cut a large X shape, 1/4 inch deep, into the top of the dough with a sharp knife. Brush the top of the dough with the reserved buttermilk mixture and sprinkle it with the reserved cereal for added flavor and crunch.
  • Bake until the top is golden brown, about 35 to 40 minutes. Allow to cool for 30 minutes before slicing into wedges or slices to serve.

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