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Wild Rice Cranberry Bread

 2 ¼ tsp Active dry or instant yeast
 2 tsp Salt
 1 ¼ cups Water, room temperature
 2 tbsp Molasses, room temperature
 1 tbsp Olive oil
 1 cup Red Lake Nation Wild Rice, cooked and cooled
 ½ cup Dried cranberries, chopped
 2 tbsp Unsalted butter, melted and cooled
1

Whisk together flours, yeast and salt. Add water, molasses, and olive oil. Mix until a shaggy dough forms, then knead until dough is smooth and elastic, about 7-8 minutes.

2

Add cranberries and wild rice; knead until evenly distributed throughout. Transfer dough to a lightly oiled bowl and toss to coat entire ball with oil. Cover with plastic wrap and place in a warm area to rise for about 1 1/2 hours or until doubled in size.

3

Spray a loaf pan lightly with oil. Lightly deflate the dough and place entire dough ball in loaf pan.

4

Cover with a oiled pieces of plastic wrap and let rise against for about an hour.

5

Meanwhile, preheat oven to 375 degrees F. Brush the top of your loaf with melted butter and bake until golden brown for about 45-50 minutes.

6

Let loaf cool in pan for about 30 minutes then remove and cool completely on wire rack.