WILD RICE & CRANBERRY LOAVES RECIPE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Wild Rice & Cranberry Loaves Recipe image

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

Provided by @MakeItYours

Number Of Ingredients 14

2 cups whole wheat flour
2 packages (1/4 ounce each) quick-rise yeast
1 tablespoon sugar
1 tablespoon grated orange peel
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

Steps:

  • In a large bowl, mix the first seven 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, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 10 minutes.
  • Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 20 minutes. Preheat oven to 350°.
  • Bake 40-45 minutes or until golden brown. Cool in pans 10 minutes. Remove to wire racks to cool.
  • Yield: 2 loaves (16 servings each).
  • Originally published as Wild Rice & Cranberry Loaves in Taste of Home's Holiday & Celebrations Cookbook
  • Annual 2013, p35

There are no comments yet!