This is an incredibly fragrant bread with lots of texture from wild rice and dried cranberries. It's hearty enough for sandwiches, but with a touch of honey, I could even eat this for dessert! —Barbara Miller, Oakdale, Minnesota
Wild Rice & Cranberry Loaves
Wild Rice & Cranberry Loaves
Prep Time
40 min
Cook Time
40 min
Yield
2 loaves (16 pieces each)
Ingredients
- 2 cups whole wheat flour
- 2 packages (1/4 ounce each) quick-rise yeast
- 1 tablespoon sugar
- 1 tablespoon grated orange zest
- 2 teaspoons aniseed
- 1 teaspoon salt
- 1 teaspoon caraway seeds
- 4 to 4-1/2 cups bread flour
- 2 cups 2% milk
- 1/2 cup water
- 1/4 cup molasses
- 2 tablespoons butter
- 1 cup dried cranberries
- 1 cup cooked wild rice, cooled
Directions
- In a large bowl, mix the first 7 ingredients and 1-1/2 cups bread flour. In a small saucepan, heat milk, water, molasses and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in cranberries, rice and enough remaining bread flour to form a stiff dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rest 10 minutes.
- Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place seam side down in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until almost doubled, about 20 minutes. Preheat oven to 350°.
- Bake until golden brown, 40-45 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
Nutrition Facts
1 piece: 133 calories, 2g fat (1g saturated fat), 3mg cholesterol, 89mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 4g protein.
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