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Wild Rice & Cranberry Loaves

 Wild Rice & Cranberry Loaves
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
32 ServingsPrep: 40 min. + rising Bake: 40 min. + cooling

Ingredients

  • 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

Directions

  • 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.

2 of 2

Wild Rice & Cranberry Loaves (continued)

Directions (continued)

  • 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).