This is one of our most flavorful breads, shining especially bright during the gray days of winter. Its mild sour flavor results from our natural starter and a long, slow rise. The locally grown and milled coarse whole-wheat flour from Fairhaven Mills contributes to its hearty texture and natural sweetness. Turkish apricots, cranberries, walnuts, and pecans add flavor and crunch. You’d be hard pressed to identify the faint hint of anise and cloves — that je ne sais quoi that sets it apart — if they weren’t listed among the ingredients. The net effect is a bread with surprising balance and delicious taste.
The festive flavors make this loaf a natural for the holidays. Serve warm slices at your holiday brunch with creamy cheeses like Brie or ricotta, maybe a drizzle of honey. Or keep it simple: toasted and buttered is one of our favorite ways to enjoy it. But perhaps its highest and best use during the holidays is for the Prized Leftover Ham or Turkey Sandwich.
Prize Leftover Ham or Turkey Sandwich
¼ cup mayonnaise
¼ cup leftover cranberry sauce
½ cup leftover gravy
2 cups mixed white and dark turkey meat, leftover
2 cups leftover stuffing
8 slices Macrina Cranberry Apricot Nut Loaf, cut on the bias
2 Tbsp butter
In a small bowl, mix together the mayonnaise and cranberry sauce. Set aside.
Pour the gravy into a saucepan and heat over medium heat. Once the gravy is warm, add the turkey meat and cook until just warmed through, about 4 minutes.
While the turkey is warming, heat the stuffing. You can do this in a microwave until it reaches about 165°F, or in another skillet if you prefer.
Heat a skillet over medium heat. Butter one side of each slice of the Cranberry Apricot Nut Loaf. Place the bread slices buttered side down in the skillet and toast until just crisped, about 2 minutes each.
Assemble the sandwiches: Spread the mayo-cranberry mixture evenly over the non-buttered sides of all 8 bread slices. On four of the slices, layer the warmed turkey and top each with a quarter of the warm stuffing. Place the remaining bread slices, mayo-cranberry side down, on top of the stuffing to close the sandwiches. Cut the sandwiches in half and serve immediately.