- 3 teaspoons active dry yeast
- 1 1/4 cups warm water (110 degrees F/45 degrees C)
- 2 cups bread flour
- 1/2 cup wheat germ
- 1/2 cup rolled oats
- 2 tablespoons brown sugar
- 1 egg
- 2 tablespoons butter, softened
- 1 teaspoon salt
- 2 cups dried cranberries
- 1/2 cup pine nuts/pignoli
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with the flour, wheat germ, oats, brown sugar, egg, butter and salt; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, turn it out onto a lightly floured surface and knead in the cranberries and pine nuts. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 45 to 55 minutes, or until loaf sounds hollow when tapped on the bottom.