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Benjamin's Bakery Cranberry Multigrain Bread: A Myrtle Beach Favorite Recipe

Benjamin s Bakery Cranberry Multigrain Bread: A Myrtle Beach Favorite Recipe

For over 20 years, Benjamin's Bakery in Surfside has crafted fresh, made-from-scratch baked goods for locals, visitors, and Grand Strand restaurants. They proudly supply more than 150 eateries across the Myrtle Beach area with premium bakery items.

The on-site café is open daily, serving all-day breakfast and lunch. Beyond classics like bagels, Danish pastries, and muffins, enjoy unique options such as breakfast quesadillas, quiche, and specialty sandwiches. Try the "Cran-errific," featuring thinly sliced turkey, sharp cheddar, fresh spinach, tomato, and cranberry spread—served warm as a panini or cold on house-made cranberry multigrain bread (recipe below).

Owner Lee Zulanch embodies Southern hospitality—stop by to say hello and experience it firsthand!

Cranberry Multigrain Bread Recipe

Blend bread flour with whole wheat flour to your preferred ratio (10% whole wheat for a light, airy loaf; 50% for a dense, hearty one).

Select grains like oats, wheat, corn, barley, millet, and rye for crunch, enhanced by flax, sunflower, sesame seeds, or superfood chia. Soak grains for several hours to hydrate fully and retain moisture in the loaf. Incorporate at 10-20% of total flour weight, along with dried or fresh cranberries, adjusting water as needed.

Incorporate sugar (white or brown) at 5% of flour weight, salt at 2%, fats (oil, butter, or margarine) at 5%, fresh yeast at 5% (or instant yeast at 2%), and water at 50%. Knead until dough stretches thin enough to reveal light through it. Refrigerate overnight.

Shape into loaves and proof until doubled. Bake at 350°F until the bottom sounds hollow when tapped. Cool completely and enjoy.

Here's the full recipe summary above—perfect for home bakers!

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