Cinnamon-cranberry whole wheat bread

As I had several inquiries about this bread after posting the photo to my facebook account, I thought I would also share the recipe. :)

Unlike the easy honey whole wheat bread recipe, this recipe does call for eggs and milk, and it actually called for the use of raisins, but since I was all out, I decided to use dried, unsweetened cranberries instead. You can also add in raw walnuts, almonds, or another nut of your choice -- feel free to use creative liberty with this recipe to customize it to suit your personal taste or the contents of your pantry! :)

This recipe makes about 3 medium-sized loaves or 30 dinner rolls.

Ingredients

1 1/2 cups hot water

1 cup cold milk (I used raw milk, but you can use almond/soy, etc.)

3 eggs

1/3 cup coconut oil

1/2 cup honey

4 1/2 teaspoons yeast

6-7 1/4 cups whole wheat flour

1/4 cup ground flax seed 

1 Tbs. celtic sea salt

1 1/2 Tbs. cinnamon

2 tsp. nutmeg

1 1/2 cup dried cranberries or raisins

Directions

Combine water, oil, milk, honey, and eggs in the bowl of your mixer. Whisk until combined. Add yeast and let mixture sit until yeast is activated (bubbles) -- about 3 minutes.

With your dough hook in place, add 5 cups of flour and mix on medium speed until well blended. 

Add the salt, flax seed, cinnamon, nutmeg, and cranberries/raisins.

Continue to mix, adding the remaining flour a half of a cup at a time.

When the dough pulls away from the side of the bowl, enough flour has been added.

Turn the speed to high, and allow to knead 10-12 minutes, or until the dough forms a smooth ball.

Turn dough out into a lightly-greased bowl and let sit in a warm place until dough rises double in size -- about an hour.

After rising, form dough into loaves and place into lightly-greased (coconut oil) bread pans. Let rise again until double in size.

Bake loaves at 350* for 25-30 minutes.

Because it is sweeter, this bread is definitely more of a "breakfast" bread than an everyday bread.