Whole-Wheat Cranberry-Pecan Soda Bread


3 cups whole-wheat flour
1/2 cup unbleached, all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1/2 teaspoon cinnamon
1-1/2 cups plain yogurt
1/2 cup milk
1/3 cup maple syrup
2 tablespoons flavorless vegetable oil
3/4 cup chopped pecans, preferably toasted
1/2 cup dried cranberries, sweetened or not
additional 1 cup unbleached, all-purpose flour for kneading


Preheat oven to 400 degrees F. Lightly butter a large baking sheet, and dust it with cornmeal or flour. Put the flours, baking powder, baking soda, salt, and cinnamon in a large bowl, and mix together. In a separate bowl, whisk together the yogurt, milk, maple syrup, and oil. Add the liquid mixture to the dry ingredients along with the pecans and cranberries. Stir with a wooden spoon until the dough is uniformly mixed. Let the dough rest, uncovered, for 2 minutes. Scrape half the dough onto a well-floured work surface. Flour your hands, fold the dough over onto itself, and knead gently for 2 minutes, using flour as needed. Shape the dough into an oval and place it onto the baking sheet. Repeat with the other half of the dough. Using a serrated knife, make 3 diagonal slashes about ¾ inch deep on top of each loaf. Bake for 20 minutes. Lower the heat to 375 degrees F and bake for an additional 20 minutes. When done, the loaves will sound hollow when tapped. Cool on a rack for about 30 minutes before slicing. Or cool thoroughly and wrap in foil.


Makes 2 loaves.

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