![\"287\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/09\/2871.jpg\")
<\/a><\/p>\nThyme Orange Cranberry Pumpkin Seed Artisan Bread<\/strong><\/p>\n I probably don’t have to list all the things you find in this bread in its name, but I really didn’t want to omit any of them.<\/p>\n <\/p>\n I almost thought they might have been too much in one bread, but I was super happy with the result.<\/p>\n Very flavorful and made me realize again that I absolutely LOVE homemade bread! <\/p>\n I’ve recently cut down the intake of sugar and I really don’t buy sweets\/desserts much any more.<\/p>\n When I want something sweet at night I might have a slice of bread like this with butter, and that’s so satisfying; it tastes much better than some store-bought sweet options! <\/p>\n 1.5 cup water, warm 1\/2 cup dry cranberries 1. Put water in a large container. \u30bf\u30a4\u30e0\u30aa\u30ec\u30f3\u30b8\u30af\u30e9\u30f3\u30d9\u30ea\u30fc\u30d1\u30f3\u30d7\u30ad\u30f3\u30b7\u30fc\u30c9\u30d6\u30ec\u30c3\u30c9<\/strong><\/p>\n \u3082\u3046\u540d\u524d\u305d\u306e\u307e\u307e\u306a\u30d1\u30f3\u306a\u3093\u3067\u3059\uff5e\u3002<\/p>\n \u3061\u3087\u3063\u3068\u3044\u308d\u3044\u308d\u6b32\u5f35\u3063\u3066\u5165\u308c\u3059\u304e\u305f\u304b\u306a\u3001\u3068\u601d\u3063\u305f\u3051\u3069\u3001\u3059\u3063\u3054\u304f\u7f8e\u5473\u3057\u304f\u51fa\u6765\u4e0a\u304c\u3063\u305f\u306e\u3067\u5927\u6e80\u8db3\u3002<\/p>\n \u30b3\u30ec\u3001\u5148\u9031\u672b\u306b\u4f5c\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u5148\u9031\u672b\u306f\u3044\u308d\u3044\u308d\u30a2\u30a4\u30c7\u30a2\u304c\u3042\u3063\u3066\u3001\u8a66\u4f5c\u3068\u3057\u3066\u4f5c\u3063\u305f\u3082\u306e\u306f\u5168\u3066\u30dc\u30c4\u3001\u3078\u3053\u3093\u3067\u3044\u305f\u3068\u3053\u308d\u3002<\/p>\n \u3053\u306e\u30d1\u30f3\u3082\u3046\u307e\u304f\u3044\u304b\u306a\u3044\u306e\u3067\u306f\u306a\u3044\u304b\u3001\u3068\u3001\u5fc3\u914d\u3057\u306a\u304c\u3089\u4f5c\u3063\u305f\u306e\u3067\u3001\u5b09\u3057\u3055\u500d\u5897\u3060\u3063\u305f\u308a\u3057\u307e\u3057\u305f\u3002<\/p>\n \u4eca\u9031\u3082\u3082\u3046\u3061\u3087\u3063\u3068\u3002<\/p>\n \u9811\u5f35\u308a\u307e\uff5e\u3059\uff01<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Thyme Orange Cranberry Pumpkin Seed Artisan Bread I probably don’t have to list all the things you find in this bread in its name, but I really didn’t want to omit any of them.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,28,29],"tags":[],"class_list":["post-37082","post","type-post","status-publish","format-standard","hentry","category-bread","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37082"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37082\/revisions"}],"predecessor-version":[{"id":37114,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37082\/revisions\/37114"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 tablespoon dry yeast
\n1 teaspoon salt
\n3 ~ 3 1\/4 cups all purpose flour<\/p>\n
\n1 tablespoon ground freeze dried orange
\n1 tablespoon chopped thyme
\n1\/2 cup pumpkin seeds<\/p>\n
\n2. Add yeast and salt, and mix well.
\n3. Add flour and mix well with a wooden spoon.
\n4. Cover with a lid (not airtight) and let it rise in a container until it’s double in size, for about two hours.
\n5. Refrigerate overnight.
\n6. Form two balls. Roll the dough. Sprinkle cranberries, orange, cranberries, and pumpkin seeds. Roll them in and form balls. Let them rise for 40 minutes.
\n7. Preheat oven with a pizza stone and a broiler pan inside to 450 F twenty minutes before baking.
\n8. Slash a line in the middle of the top with a sharp knife. Put the loaf on the pizza stone. Put a cup of hot water into the broiler pan.
\n9. Bake for 30 minutes. <\/p><\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"