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Whole Wheat-Cranberry Bread

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  • Prep 15 min
  • Total 4 hr 45 min
  • Servings 8
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Serve your family with this homemade whole wheat and cranberry bread made using Gold Medal® flour.
Updated Oct 19, 2010
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Ingredients

1-Pound Recipe (8 slices)

  • 3/4 cup water
  • 2 tablespoons honey
  • 1 tablespoon butter or margarine, softened
  • 1 1/4 cups Gold Medal™ Better for Bread™ bread flour
  • 3/4 cup Gold Medal™ whole wheat flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground mace
  • 1 1/4 teaspoons bread machine yeast
  • 1/3 cup dried cranberries of golden raisins

1 1/2-Pound Recipe (12 slices)

  • 1 cup plus 2 tablespoons water
  • 1/4 cup honey
  • 2 tablespoons butter or margarine, softened
  • 2 cups Gold Medal™ Better for Bread™ bread flour
  • 1 1/4 cups Gold Medal™ whole wheat flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground mace
  • 2 teaspoons bread machine yeast
  • 1/2 cup dried cranberries of golden raisins

Steps

  • 1
    Make 1 1/2-Pound Recipe with bread machines that use 3 cups flour, or make 1-Pound Recipe with bread machines that use 2 cups flour.
  • 2
    Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
  • 3
    Select Whole Wheat or Basic/White cycle. Use Medium or Light crust color.
  • 4
    Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.

Tips from the Betty Crocker Kitchens

  • tip 1
    You’ll love making these flavorful butters. Prepare them to serve or to give with a loaf of bread. Be sure to store them in the refrigerator until ready to serve. • Cranberry-Orange Butter: Mix 1/2 cup butter or margarine, softened, and 2 tablespoons cranberry-orange relish or sauce until blended. • Strawberry Butter: Blend 1/2 cup butter or margarine, 1/2 cup sliced strawberries and 2 teaspoons grated orange peel in blender or food processor until smooth. • Pecan Butter: Mix 1 cup butter or margarine, softened, 1/4 cup packed brown sugar and 1/2 cup chopped pecans until smooth. • Maple-Peanut Butter Spread: Mix 1/2 cup butter or margarine, softened, 1/2 cup peanut butter and 1/4 cup maple-flavored syrup until smooth.

Nutrition

Nutrition Facts are not available for this recipe
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