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Cranberry Walnut Bread
4 1/2 cups very hot tap water
3 Tablespoons Super Lecithin Powder
4 teaspoons Salt
3/4 cup Honey
1 1/2 cups Dried Cranberries (Whole or chopped)
1 1/2 cups walnuts, chopped
4 cups fresh grown Prairie Gold flour
Mix in mixer or by hand until ingredients are slightly mixed. Then add:
2 cups fresh grown (warm) Prairie Gold flour
in which you have added:
2 Tablespoons instant/rapid rise yeast.
Mix until the ingredients are well mixed. 1 - 2 full minutes with mixer. Several minutes by hand.
Cover with towel and let sit for 10 - 20 minutes to form a sponge. Then:
Continue adding fresh grown Prairie Gold flour SLOWLY until you have a slightly wet dough. It should take 14+ cups (total) flour to get to this point. You want a slightly wet dough because the dried fruit will absorb some of the moisture and create a dry bread if you add too much flour.
Slowly means to let the machine (or by hand) mix in the flour you are adding (2 cups at a time, then 1 cup at a time, then 1/2 cup at a time, then 1/4 cup at a time) completely (taking 1 full minute to mix in each addition -- this insures a well mixed dough and more accuracy when judging when to stop adding flour -- You DO NOT want to add too much flour). When you have a slightly wet dough, as opposed to the soft, pliable dough you use for sandwich bread, STOP adding flour. Cover with greased wax paper and a towel (I use bath towels as they cover the whole bowl and keep the dough warmer). Let rest for 30-45 minutes. When you have dried fruit and nuts in a dough it will take longer to rise because of the weight. After the initial rest, divide into three (or more for smaller loaves) equal parts and shape into loaves. Rest for 30 - 45 minutes and bake in a 350 oven for 45 minutes, covered with aluminum foil for the first 35 minutes then uncovered for the last 10 minutes.
Remove immediately to cooling racks. Cool (or not) and enjoy with butter or cream cheese.