1 Cup Plain Non-Dairy Milk
1/4 Cup Agave Nectar
1 0.6-Ounce Cube Fresh Yeast, or 1 1/4-Ounce Packet Active Dry Yeast
3 to 3 1/2 Cups White Whole Wheat Flour
2/3 Cup Dried Cranberries
1/2 Cup Toasted, Chopped Walnuts
3/4 Teaspoon Salt
1 Tablespoon Orange Zest
1/2 Teaspoon Ground Cinnamon
1/4 Cup Olive Oil
1 Tablespoon Orange Extract (or 1 Additional Tablespoon Zest)
Gently warm the non-dairy milk of your choice up to about room temperature; no hotter than 100 degrees or so, or else you'll kill the yeast. Add in the agave, and if using dry yeast, sprinkle it over the top. Wait 5 - 10 minutes for it to become active and foamy.
In a large bowl, add the fresh yeast if using, 3 cups of flour, cranberries, walnuts, salt, zest, and cinnamon. Stir to combine, and add in the "milk" mixture, followed by the oil and extract. Mix well, until there are no more dry pockets of flour. If the mixture still seems very wet and sticky, mix in the remaining 1/2 cup of flour. Either use your dough hook attachment to knead the dough for 5 - 10 minutes, or turn it out onto a lightly floured surface and knead by hand for 10 - 15, until the dough is smooth and tacky. Place it in a lightly oiled bowl, cover, and let sit in a warm place for 1 - 1 1/2 hours, until doubled in size.
Once doubled in volume, turn the dough out onto a floured surface, and gently press the air bubbles out with your knuckles. Shape as desired- I don't think I'm qualified to instruct on the best method for this loaf, but if all else fails, just roll it up into a log and place it in a greased 9 x 5-inch loaf pan. Once shaped, cover and let rest again for 45 - 60 minutes, until not quite doubled in size.
Begin preheating your oven to 375 degrees when the loaf is nearly finished rising for a second time. Carefully brush with your "egg" wash, and bake for 35 - 45 minutes, until golden brown all over and it sounds hollow when tapped on the bottom. Let cool completely before slicing.
Makes 1 Loaf
©Hannah Kaminsky http://www.bittersweetblog.com