Ingredients
1-1/2 cups fresh or frozen cranberries, halved1/3 cup packed brown sugar1/3 cup molasses1-1/4 cups warm water (110° to 115°), divided1 tablespoon active dry yeast1 tablespoon honey2 tablespoons butter, melted1 teaspoon salt1/4 teaspoon ground allspice2-1/2 cups whole wheat flour1-1/2 to 2 cups all-purpose flour
Preparation
In a small bowl, combine the cranberries, brown sugar and molasses; let stand for 1 hour. Stir in 1 cup warm water.
In a large bowl, dissolve yeast in remaining warm water. Add honey; let stand for 5 minutes. Beat in the butter, salt, allspice, whole wheat flour, 1 cup all-purpose flour and cranberry mixture until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 50-60 minutes or until golden brown. Remove from pan to wire rack to cool.
