oatmeal cranberry walnut raisin bread

Some might think this is overkill, but it's just plain delicious. A "More with Less" oatmeal bread favorite recipe since Jenna and Joe were little, I've done numerous variations on the theme. One summer I even tried it with candied ginger and figs, and have been meaning to do it again ever since. Alas, I don't typically have both ingredients in my pantry at the same time.

This version was first created for Thanksgiving dinner at the Clemens' house a few years back, and my nephew Alec begs me for it every time we speak. I promise, Alec, I'll make it again for you this year - and stash an extra loaf aside for you to take home.

In a medium bowl add and whip together, then set aside until foamy:

2 1/2 cups hot water from the tap - as hot as you can stand to touch

1/4 cup honey

2 tbs. yeast

Stir in the following, or some combination of whole grains of the same measure. Again, set it aside until it bubbles and nearly doubles in size:

1 cup rolled oats - not the instant kind

1/2 cup 14-grain cereal - I buy this in bulk at a local country store

2 tbs. whole flax seed

2 tbs. olive oil

1 tbs. salt

1 cup whole wheat flour

Add the following and then stir in unbleached, white occident flour until it is bulky and dry enough to turn onto a greased countertop:

1/2 cup craisins

1/3 cup chopped walnuts

1/2 cup raisins

Knead more flour into the dough, kneading generously about 5 minutes. You know you've added enough flour when it no longer sticks to your fingers and is rather elastic when you poke your finger into it. Sensitivity to the temperature and working of bread dough is key. Oil your bowl and put the dough back in to rise in a warm place with a light towel on top. It should double in size in 30 minutes or so.

Remove the dough to a lightly oiled countertop and pound it down. Divide into two equal parts, knead it a bit more, then shape into loaves. Put them in two greased bread pans (I usually use 2 pans slightly smaller than the typical bread pan), spray them with olive oil, slash the tops on an angle, cover them with a towel, and let rise again.

When they have again doubled in size, bake them in a 350 degree oven for 20-30 minutes, or until lightly browned. When you remove them from the pan and tap on the bottom, they should sound kind of hollow. Nothing as yummy as butter melted on a slice right out of the oven. This bread makes wonderful toast for as long as it lasts.