Cranberry Orange Bread Recipe (Healthy Choices Cooking Class)

  • 3 C.  Orange Juice
  • 1 T. Baking Yeast
  • 1 T. pure Lemon Juice
  • 1 T. Gluten Flour
  • 1/2 tsp. Sea Salt
  • 1 C. chopped Pecans
  • 1 C. dried Cranberries
  • 3 C. Whole Wheat Flour
  • 4 C. Spelt Flour or Unbleached White Flour (or as needed)
  1. Warm orange juice to above room temperature, but not hot.  Place in a mixing bowl.
  2. Sprinkle yeast into orange juice.  Wait 10 minutes, or until yeast bubbles up to the surface.
  3. Add remaining ingredients.  Add enough flour so dough is not "sticky".
  4. Cover mixing bowl with a towel and set in a warm area.  Allow dough to rise for approximately 1 hour or until double in size.
  5. Knead dough, and divide in half into a round loaf and place on a baking sheet that has been prepared using a non-stick spray.
  6. Cover loaves again in a clean dish towel and let stand 20 minutes or until double in size.
  7. Bake at 350 degrees F for 30 minutes or until golden brown on top.
  8. Cool bread on racks.
*These loaves freeze well. Makes 2 loaves.  See: Darlene's Bread-Making Tips

This is a recipe from Healthy Choices Cooking School by Darlene Blaney, PhD, NCP, CFT Call 403-746-5388 or email


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