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Wild Rice & Cranberry Loaves

5 | 3 Reviews
Total Time:Prep: 40 min. + rising Bake: 40 min. + cooling

By Taste Of Home Editorial Team

Recipe by Barbara J. Miller, Oakdale, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 09, 2023

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

TEST KITCHEN APPROVED

Wild Rice & Cranberry Loaves

5 | 3 Reviews Add your review
Yield:2 loaves (16 pieces each)
Prep:40 min
Cook:40 min
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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
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Directions

  1. 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).
  2. 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.
  3. 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°.
  4. 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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