12 1/3 oz bread flour
3 1/2 oz whole wheat flour
3/4 cup dried cranberries
3/4 walnuts, toasted and chopped
2 tsp yeast (instant or rapid-rise)
2 tsp salt
1 1/4 cups room temperature water
2 tbsp packed light brown sugar
1 tbsp vegetable oil
1 egg, lightly beaten with 1 tbsp water and a pinch of salt
Whisk flours, cranberries, walnuts, yeast, and salt together in the bowl of a stand mixer.
Whisk water, sugar, and oil in a small bowl until the sugar has dissolved.
Using dough hook on low speed, slowly add water mixture to flour mixture.
Mix until a cohesive dough forms and no dry flour remains (about 2 minutes).
Increase speed to medium-low and let it ride until the dough is smooth and elastic (about 8 minutes).
Transfer dough to lightly-floured countertop and knead by hand to form a smooth, round ball, about 30 seconds.
Place dough seam-side down in a lightly greased large bowl.
Cover tightly with plastic wrap, and let rise until doubled in size (1 1/2 - 2 hours)
Line a baking sheet with aluminum foil.
Gently press down on dough ball to deflate, being careful not to puncture it.
Turn dough out onto lightly-floured counter.
Press and stretch dough into 6-inch square.
Fold top corners of dough diagonally down, into the center of the square.
Press to seal.
Roll the section you last folded down, so the dough is now folded into thirds.
Press to seal again.
Stretch and fold your dough rectangle in half, to form roughly an 8x4 inch loaf.
Pinch the seam closed.
Roll loaf seam side down and transfer to prepared baking sheet.
Reshape loaf as needed, tucking the pointy edges under and making sure all seams are sealed.
Cover loaf loosely with greased plastic and let rise until dough increases in size by half (30 minutes - 1 hour).
Put oven rack in the middle position, and heat oven to 450º.
Using a sharp paring knife or razor blade, make one 1/2 inch deep slash along the top of the loaf, lengthwise, starting and stopping about 1/2 an inch from the ends of the loaf.
Brush the loaf with the egg mixture and bake for 15 minutes.
Reduce heat to 375º and continue to bake until the internal temperature of the loaf is 205º-210º and the loaf is a beautiful dark brown (30-35 additional minutes).
Try and remember to rotate baking sheet halfway through baking.
Transfer finished bread to wire rack to cool, and wait 3 hours before cutting.