1 In a large bowl, stir together the yeast, water, and molasses.
Let stand for 5 minutes or until foamy.
Beat in the all-purpose flour, milk powder, and salt until smooth.
Stir in the whole-wheat flour and cornmeal until a soft dough forms.
Knead until smooth and elastic -about 4 minutes by hand or 2 minutes with an electric mixer.
Transfer to a lightly greased large bowl, turn to coat with the grease, and cover loosely with plastic food wrap.
Let rise in a warm, draft-free place for 45 minutes to 1 hour or until doubled in bulk.
2 Lightly grease a baking sheet.
Punch down the dough, place it on a lightly floured surface, and knead lightly.
Roll out to a 9 by 13 inch rectangle with the long side facing you.
Sprinkle the cranberries and walnuts over the dough and roll up, jelly-roll style.
Place the loaf on the baking sheet, seam side down, and tuck under the ends.
Cover loosely and let rise for 45 minutes to 1 hour or until doubled in bulk.
3 Preheat the oven to 375° F.
Bake for 30 minutes or until the loaf is brown and sounds hollow when tapped on the bottom.
Let cool on a wire rack.