Cranberry-Carrot-Walnut Bread

Cranberries, carrots, and nuts complement each other in this dense, hearty bread.  I used a bread technique from Rose Levy-Beranbaum, author of The Bread Bible.  This recipe makes two loaves of bread.

Sponge
1 cup whole wheat flour
1 1/2 cups white flour
1 1/4 teaspoons yeast
2 2/3 cups warm water

Mix together the ingredients for the sponge in a large mixing bowl and set aside.

Fruit and Nuts
1 cup cranberries (frozen or fresh)
2 carrots, peeled and cut into chunks
1/2 cup walnuts

Grate the above ingredients in a food processor until evenly ground.  Add them to the sponge and blend well.  Set the bowl aside while you blend together the following ingredients in a separate bowl:

2 1/2 cups whole wheat flour
3/4 teaspoons yeast
2 teaspoons salt

Pour this dry mixture on top of the sponge (no mixing - just let is sit on top of the sponge) and cover with a plate or Saran wrap.  Let rise for 1 hour at room temperature, then set the bowl in the refrigerator for 2-3 hours.

Remove from the refrigerator and let it sit at room temperature about half hour, then mix the contents into a dough ball and turn it out onto a floured surface for kneading.  Add more white flour until you form a tight dough ball that is not sticky.

Flour a thin, cotton towel and use it to line a large,clean mixing bowl.  Set the dough ball into it.  Cover with a plate or Saran wrap.  Let rise for an hour at room temperature.

Remove from the towel onto the floured surface and flatten the ball with your hands.  Then fold it over itself in half, and in half again.  Then return it to the floured towel in the bowl.  Cover and let rise another 45 minutes.

Divide the dough in half and form two loaves.  Set the loaves into greased loaf pans.  Let them rise for 20-30 minutes in a 85 degree F oven.

Bake at 450 degrees F for 10 minutes, then lower the oven temp to 400 for another 30 minutes.  Remove and test for doneness by tapping on the bottom of the loaves.  They are done when they sound hollow upon tapping.