One cup very warm water (105-110 degrees to be exact)
2tsp active dry yeast
1 TB butter
2 TB honey (I estimated so it was a bit generous 😆 )
Optional: a couple drops of vanilla and/or almond extract
Combine the above ingredients in your mixing bowl, stirring gently to dissolve the yeast, and let it "proof" (start to get foamy) while you gather the dry ingredients.
1 cup whole wheat flour
1 1/2 cup bread flour
1/3 cup rolled oats (not quick unless that's all you have)
3/4 tsp salt
1 tsp cinnamon
Blend the dry ingredients and add them to the wet. I used my mixer with the bread dough hook, adding a little extra bread flour (a heaping spoonful at a time) until the consistency was right: the dough should be well mixed and not sticking to the bowl, smooth and not too sticky to the touch. Oh, I almost forgot, the cranberries! Add them towards the end.
3/4 cup dried cranberries, give or take as you like
Nuts optional but the oats give it texture already.
Mix it and knead it until it is an even consistency, not too sticky and the cranberries are well Incorporated. Shape into a ball and coat lightly with oil and put it either in the mixing bowl covered with a towel, or loosely covered with saran wrap to rise.
Rise for an hour or until just about doubled in size, then smush it down and roll or shape it to fit in the greased loaf pan. Beware that if the first rise is is too long, your yeast will lose steam for the second one. Let rise again about 20 or 30 minutes, until it is just cresting the edge of the pan. I sprinkled the one pictured with more oats (and pressed them in a little) before rising the second time.
Bake at 350 for 30-40 minutes.... Then enjoy!
You will probably be sad that this only makes one loaf, since it will be gone in a day or two. Double it once you get the hang of it ;)
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