Cranberry Sunflower Bread

In a small bowl soak cranberries in hot water. In a separate bowl dissolve the yeast honey and molasses in 1 cup warm water. Let stand until creamy about ten minutes. Drain and chop the cranberries reserving the liquid; set aside.

In a large bowl combine the reserved water oats eggs salt shortening and 2 cups of flour. Mix until well blended. Then stir in the yeast mixture. Add the remaining flour 1/2 cup at a time stirring well after each addition. When the dough has started to pull together add the cranberries and the sunflower seeds.

When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Lightly oil a large bowl place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume about 45 minutes.

Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. (The dough can also be formed into longer loaves and placed on lightly greased baking sheets.) Cover with a damp cloth and let rise until doubled in volume about 40 minutes. Meanwhile preheat oven to 450 degrees F (230 degrees C).

Bake for 10 minutes in the preheated oven then decrease heat to 325 degrees F (165 degrees C) and continue to bake for another 30 minutes. Turn out of pans a few minutes after removing from oven. You can brush all sides with a little butter or margarine if desired. Don't cut this bread too quickly it tastes best slightly warm or at room temperature.