Five-Grain Buttermilk-Cranberry Bread (White Whole Wheat Flour)

  • Prep Time 15 min
  • Total Time 50 min
  • Servings 12



cup 5-grain rolled whole-grain cereal or old-fashioned oats
cups Gold Medal™ white whole wheat flour
cup packed brown sugar
teaspoon baking soda
teaspoon cream of tartar
teaspoon salt
cup cold butter or margarine, cut into small pieces
cup dried cranberries, cherries or raisins
1 1/2
cups buttermilk


  • 1 Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
  • 2 In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
  • 3 In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
  • 4 On large cookie sheet, shape dough into 7-inch round. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
  • 5 Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.



Expert Tips

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.