Wild Rice & Cranberry Loaves

Name: Wild Rice & Cranberry Loaves
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 2 loaves (16 servings each).
Cuisine: Comfort Food Bread Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
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

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

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 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.

Originally published as Cottage House Wild Rice Cranberry Bread in Holiday & Celebrations Cookbook 2013