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Whole Wheat Cranberry Walnut Bread

100% whole wheat bread studded with cranberries and walnuts in every bite. It's vegan, too!
Whole Wheat Cranberry Walnut Bread
Yield 1 loaf


  • 3 cups whole wheat flour
  • 1 tablespoon vital wheat gluten
  • 1 1/2 teaspoon table salt
  • 1/2 cup water
  • 1/2 cup almond milk
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/8 cup brown sugar
  • 2 tablespoon grapeseed oil
  • 2 tablespoons blackstrap molasses
  • 1 tablespoon dried orange peel
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts (chopped)


  • Warm the water, milk, and sugar to lukewarm (110-115°F). Add the yeast and let it sit until it's nice and foamy, about 5-10 minutes. While that's happening you can chop your walnuts and get the rest of the ingredients ready.
  • Add the yeast mixture, oil, and molasses to the bowl of a stand mixer. Add in the flour, gluten, salt, and orange peel. Mix for 2-3 minutes then add the cranberries and nuts. Keep kneading for about 5 more minutes.
  • Once the dough has come together take it out of the bowl and knead with your hands until the dough is nice and elastic. Form it into a ball then place in an oiled bowl. Place the bowl, covered with a dish towel or plastic wrap, into a warm place to rise until the dough has doubled, between 1-2 hours.
  • Take dough out of bowl and knead a few times. Form it into a round loaf and place in a greased Dutch oven. Cover, and let rise for about 40 minutes until it's doubled in size. Bake in a 375°F oven with the lid on for 20-30 minutes. Take the lid off and bake for 5-10 more minutes or until it's golden brown.
  • Set bread on wire rack to cool. Slice and enjoy!


You can also shape the dough into a loaf. Bake in a 9x5-inch pan uncovered for 25-30 minutes.
Recipe by The Yooper Girl.