Wild Rice Cranberry Bread

Wild Rice Cranberry bread adds a wonderful compliment of tangy sweetness and texture to any sandwich, fresh or grilled. It also makes great toast. I prepare the wild rice ahead of time and then freeze in one cup containers. A quick thaw in the microwave and I am ready to make bread.

Wild Rice Cranberry Bread (using bread machine to process dough)

Makes two loaves.

Add ingredients in order to bread machine:

  • 1 cup warm water
  • 1/2 cup milk
  • 1 egg (beaten)
  • 2 Tbsp honey
  • 2 Tbsp softened butter
  • 1 1/2 tsp salt
  • 1/2 cup old fashioned oatmeal
  • 1 cup wild rice, cooked and cooled to room temperature
  • 1 cup dried cranberries, chopped
  • 3/4 cup oat flour
  • 3 1/2 cups bread flour
  • 2 1/2 tsp quick rise yeast

Set bread maker on dough cycle. Start machine. Check to make sure all ingredients have incorporated nicely and that dough is not too dry or sticky.

After dough cycle is complete, gently turn dough out onto a cutting board. Remove paddle from dough, punch down to remove air and shape into two loaves. Place each loaf into a greased, 8 1/2″ x 4 1/2″ bread pan. Set, covered, in a warm place to proof until dough has doubled in sized (about an hour). Bake at 350 for 30 minutes or until golden brown. Turn out onto rack to cool before slicing.








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