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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

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.


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.


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


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


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.


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