| Preparation: |
One hour before mixing dough, prepare soaker by placing seeds and oats in medium-size bowl and thoroughly mix with water. Add extra water if mixture seems dry.
Heat water for the dough to 110���° and stir in yeast. Let stand ten minutes.
Place in large bowl; add starter directly from refrigerator, and flour/salt ingredients.
Mix 8 to 10 minutes at medium low speed until dough cleans the bowl. Check dough for a "window." Mix 2 more minutes if needed.
Remove dough from mixing bowl and fold in seed mix, dried cranberries and pecan pieces by hand.
When seeds are fully incorporated, roll dough into a tight ball and place in a large, lightly oiled, covered bowl for 1 hour or until dough has doubled in size.
Place dough on a lightly floured work space and divide in half.
Lightly work pieces of dough into loose balls. Cover and let sit 10 to 15 minutes.
Form into oblong loaves and roll from the far edge to the near edge. Place seam-side down on papered sheet pan. Cover loosely with plastic bag. Let rise 45 to 50 minutes.
Remove plastic bag and score bread with sharp knife. Spray oven with fine mist of hot water and bake bread at 400���° for 10 minutes. Reduce temperature to 375���° and bake additional 15 to 20 minutes, until loaf is browned and checks for doneness. Crack oven door and bake 3 to 4 more minutes. Remove loaves to a cooling rack. |
