Best Cranberry Wild Rice Bread Recipes

CRANBERRY WILD RICE BREAD RECIPE - (3.9/5)

Steps:

• To make the bread, whisk together the flours, yeast and salt. Add the water, molasses and olive oil. (NOTE: The butter is for brushing the top after rising and does not go IN the dough). Mix together until everything is incorporated and knead until smooth. This took me about 7 minutes. You could also use a mixer with a dough hook to do this. Add the chopped dried cranberries and cooked wild rice blend. (I wouldn't use straight wild rice in this bread although there are some that call for it. Be sure to cook the rice completely and cool it before adding it to this dough. If it's firm before baking, it will be crunchy after baking and that's not very appetizing :) Knead until everything is incorporated evenly. Lightly spray or oil a bowl and place the dough to rest for 1-1/2 hours. Cover with a lint-free towel (or plastic wrap). Spray a loaf pan with cooking spray. Lightly punch down the dough and place into the loaf pan. Be sure your pan is only filled ⅔ full. I found that I had a slightly smaller than average loaf pan and once risen, it went over the edges a bit. If you have to much dough, you could always make a couple of muffins out of the surplus. Cover the loaf pan and place in a warm area to rise again for 1 hour. Meanwhile, preheat your oven to 375 degrees. Brush with the melted margarine. Bake for 40-50 minutes. Oven temperatures vary greatly, so start with 40 and keep an eye on it. You'll want a skewer or toothpick inserted to come out clean. Allow to cool for 20 minutes in the pan. This is important for it to hold it's shape. Don't let it sit too long or it will begin to soften from the steam. Transfer to a wire rack to cool completely. Wrap in foil and refrigerate if not serving immediately. To make the cranberry butter, place fresh cranberries in the bowl of a food processor and puree. Add the vegan margarine (room temperature blends best). Add the orange juice and zest. Blend to combine. Taste and add agave to desired sweetness. Serve immediately or refrigerate until ready to use.

WILD RICE, WALNUT, AND CRANBERRY TEA BREAD

Steps:

• Preheat the oven to 325°F.
• Lightly oil a 4- by 8-inch loaf pan and set aside. Mix together the cooked rice, egg, agave nectar, vanilla extract, canola oil, and orange zest. In a separate bowl, mix the flour, baking powder, and salt. Combine the wet and dry mixtures, then fold in the cranberries and walnuts. Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely. Store in the refrigerator, tightly wrapped.