WheatFields Bakery, 904 Vermont St., Lawrence
2 cups Sourdough Starter
1 cup whole-wheat flour
¾ cup dried cranberries
4 cups all-purpose flour
1 package active dry yeast
¾ cup chopped pecans
1 tbs. Salt
1 ¼ cups warm water (105-115 degrees)
Put Sourdough Starter in a medium bowl and let stand for 30 minutes. In a small bowl, cover cranberries with hot water; let stand for 30 minutes. Add the 1 ¼ cups warm water to the starter and stir until combined. In a large mixing bowl of a freestanding, heavy-duty electric mixer, combine flours, salt and yeast. Pour starter mixture into flour mixture. Using a wooden spoon, stir until combined.
Using dough-hook attachment, knead dough on low speed for 4 minutes. Knead on high speed for 4 minutes more. Drain cranberries. Add cranberries and pecans to dough. Knead on low speed about 1 minute until well distributed. (or knead by hand for 3-5 minutes). If dough is too sticky, knead in up to ¼ cup more flour. Dough should be smooth, but still sticky, after kneading. Shape into a ball. Place in large, greased bowl. Cover bowl with plastic wrap; let rise in a warm place until nearly double (1 ½ to 2 hours)
Turn dough out onto a heavily floured surface; divide dough in half (handle very gently, trying not to disturb air bubbles.) Using floured hands, gently from each half into a ball. Cover each with large bowl or plastic wrap; let rest for 30 minutes. Using floured hands, gently shape each ball into a 6-inch-round loaf. Place in two greased 8 X 1 ½-inch round baking pans. Cover; let rise in a warm place until doubles (30-45 minutes). With a very sharp knife, make 3 or 5 diagonal slashes on top of each loaf. Bake in a 400-degree oven for 25-30 minutes or until deep, golden brown. Immediately remove from pans. Cool on wire racks.
Yield: 2 loaves
