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1
In a large mixing bowl combine 1 1/2 cups all-purpose flour, whole wheat flour, and active dry yeast; set aside.
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2
In a medium saucepan heat and stir eggnog, water, granulated sugar, butter, and salt until warm (120 degree to 130 degree) and butter almost melts.
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3
Add to flour mixture.
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4
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
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5
Beat on high speed for 3 minutes more.
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6
Using a spoon, stir in an additional 1 1/4 cups all-purpose flour.
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7
Turn out onto a lightly floured surface.
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8
Knead in enough additional flour (up to 1 cup) to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
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9
Shape into a ball.
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10
Place in a greased bowl, turn once.
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11
Cover; let rise in a warm place until double (about 45 to 60 minutes).
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12
Punch dough down.
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13
Turn out onto a lightly floured surface.
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14
Cover and let rest 10 minutes.
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15
Meanwhile, in a saucepan heat together brown sugar, butter, and eggnog until mixture bubbles.
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16
Pour into an ungreased 13x9 inch baking pan.
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17
Sprinkle with cranberries and walnuts.
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18
On a lightly floured surface roll dough to a 15x12 inch rectangle.
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19
Spread with softened butter.
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20
Sprinkle with mixture of sugar, ground nutmeg, and ground cinnamon.
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21
Roll up loosely, starting at a short side.
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22
Moisten and seal edge.
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23
Cut roll into twelve 1 inch slices.
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24
Place, cut side down, on top of brown sugar mixture.
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25
Cover and let rise in a warm place until nearly double (30 to 40 minutes).
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26
Preheat oven to 350 degrees.
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27
Bake about 30 minutes or until golden brown.
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28
If necessary, cover loosely with foil the last 5 minutes of baking to prevent overbrowning.
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29
Remove from oven.
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30
Let stand 5 minutes on wire rack.
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31
Invert to remove from pan.
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32
Cool slightly or completely.
