Multigrain Dried Cranberry Sandwich Bread

By Hklbrries

Spokane cook Lesley Dalke was a top prize winner in the national recipe contest at the Spokane County Interstate Fair last week.

Lesley Dalke won the blue ribbon in the Fleischmann’s Yeast Sensational Sandwich Bread Contest.

Ingredients

• Bread:
• 1 package Fleischmann’s dry yeast
• 1 1/2 cups warm water
• 1/4 cup butter, softened
• 1/8 cup molasses
• 1/4 cup honey
• 1/4 cup nonfat dry milk
• 1 1/2 teaspoons salt
• 3/4 cup granola
• 2 tablespoons roasted sunflower seeds
• 2 tablespoons wheat bran
• 2 tablespoons oat bran
• 2 tablespoons flaxseed
• 1/2 cup dried cranberries
• 1 cup whole wheat flour
• 2 cups unbleached bread flour
• Topping:
• 1 egg white
• 2 teaspoons water
• 1 tablespoon roasted sunflower seeds
• 1 teaspoon sesame seeds
• 1 teaspoon poppy seeds
• 1 teaspoon oat bran
• 1 teaspoon wheat bran
• 1 teaspoon flaxseed

Preparation

Step 1

Dissolve Fleischmann’s yeast in warm water. Combine butter, molasses, honey, dry milk, salt, granola, sunflower seeds, wheat and oat bran, flaxseed and cranberries. Mix well. Add to yeast mixture. Add flours and knead until smooth (about 8 to 10 minutes by hand or 5 to 7 minutes with stand mixer). Place in greased bowl and let rise until double (approximately 1 1/2 hours). Punch down. Shape into a loaf and place in greased bread pan. Whisk 1 egg white with 2 teaspoons water and brush over loaves. Sprinkle seed mixture on top (use all or as desired). Let it rise about 1 hour. Bake at 350 degrees for 35 to 40 minutes or until done.

To make a Smoked Turkey, Provolone, Fuji Apple sandwich: Spread slices of bread with honey-sweetened cream cheese and layer with thinly sliced smoked turkey breast, provolone cheese, Fuji apple slices and alfalfa sprouts.