Ingredients
6 to 6-1/2 cups all-purpose flour1 cup old-fashioned oats1/2 cup whole wheat flour1/3 cup packed brown sugar2 teaspoons salt1 package (1/4 ounce) active dry yeast2-1/2 cups water2 tablespoons butter1-1/4 cups dried cranberries or cherries3/4 cup chopped walnuts, toasted
Preparation
In a large bowl, combine 3 cups all-purpose flour, oats, whole wheat flour, brown sugar, salt and yeast. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in the cranberries, walnuts and enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Shape into loaves; place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. To serve, cut into thick slices and toast.
