>Cranberry Whole Wheat Bread


8-8 1/2 cups whole wheat flour ( I use half whole /half  un-bleached/un-bromated white flour)
2 envelopes Rapid Rise Yeast
2 teas salt
1-1/2 cups water
1-1/2 cups milk ( I use soy or almond milk)
1/4 cup vegetable oil ( I use canola)
1/4 cup honey ( I use agave)
1 cup Cranberries (dried, unsweetened)
Combine 3 1/2 cups flour, undissolved yeast and salt in large bowl
Heat milk, honey, oil until warm ( 120-130 degrees F)
Gradually add the flour mixture and mix at medium speed of a mixer
Add another cup of flour and beat at high speed
Continue to add flour and water mixture
Add cranberries

Knead on lightly floured surface for about  6-8 minutes
Cover dough and let rest for 10 minutes

Divide dough into half and  roll into 12×7 inch rectangle. Begin at the short end and roll up like a jelly roll. Pinch seams and ends to seal
Place seam sides down into loaf pans
Cover and let rise again for 30-60 minutes until the loafs double in size
Preheat oven to 375 Degrees and back 35-45 minute or until done
Remove from loaf pans and cool on wire rack
Taken in part from: Good fibes whole wheat bread Fleischmann’s Rapid Rise Highly Active Yeast: All Natural Yeast