Recipe: Cranberry Cobblestone Bread and Dinner Rolls

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Cranberry Cobblestone Bread and Dinner Rolls

Source: Taste of Health

 

This dough recipe is to be divided in half after you have mixed it up. Half will make 1 large loaf of cranberry cobblestone bread, and the other half will make 16 dinner rolls.

 

8 - 9 cups whole-wheat pastry flour, divided

4 tsp. yeast

2 1/2 cups warm water (120 - 130 degrees F)

2 Tbs. canola oil

2 tsp. salt

1/2 cup honey

1/2 cup plus 1/8 cup fresh or frozen cranberries, chopped medium to fine in food processor (measured before chopping)

1/2 cup pure maple syrup

4 tsp. ground cinnamon

 

Mix together 6 cups of the flour and yeast in a large bowl.

 

Whisk together the water, oil, salt and honey in a separate bowl. Add to the flour and yeast mixture.

 

Knead with dough hooks in your mixer (or by hand) for 7 - 10 minutes to form the gluten.

 

Add the last 2 - 3 cups of flour, just enough to take away stickiness. Cover dough and allow to rise once.

 

In a large bowl, combine cranberries, maple syrup and cinnamon.

 

Cut dough in half. Cover one half and set aside for rolls.

 

TO MAKE THE LOAF:

 

Punch down dough. Using kitchen cutters, cut dough into 3/4-inch pieces and drop into cranberry mixture. Stir mixture after every 8 - 10 new pieces of dough so each piece gets coated.

 

When finished, put dough into a large oiled loaf pan and allow to rise almost to double. Bake at 375 degrees F. for 40 - 45 minutes. Top will begin to brown.

 

TO MAKE THE ROLLS:

 

Cut remaining dough into 16 two-inch pieces and form into balls. Bake in a 8 x 8-inch oiled baking pan at 375 degrees F for about 25 minutes.

 

Serves: 50

Calories per serving: 87

 

Interested in healthy, vegan recipes? Christian-Vegan-Cooking