Wild Rice Cranberry Bread
This is a slightly fluffy sandwich bread made with different kinds of flour, wild rice and dried cranberries. It's ideal for turkey sandwiches.
Servings 16
Cost 5
Ingredients
- 1 cup cooked wild rice
- 2 cups bread flour plus another ¼ cup for the mat (280 grams plus 70 grams for mat)
- ¾ cups rye flour (100 grams)
- 3 tablespoons sugar
- 1 tablespoon instant yeast (SAF gold label)
- 1 ½ cups very warm water (130 degrees F)
- 1 cup whole wheat flour (Pillsbury or Gold Medal) (130 grams)
- 2 teaspoons salt
- 3 tablespoons softened unsalted butter
- ⅓ cup dried cranberries, chopped
Instructions
- Grease a 9x5 inch loaf pan. A slightly larger loaf pan should also work., but I wouldn't go any smaller than 9x5 without reducing the amount of dough you put in the pan. For instance, you could make an 8 ½ by 4 ½ and plus one mini loaf.
- Put a cup of warm cooked rice in the bowl of a stand mixer. Add 2 cups bread flour and ¾ cup of rye flour, the yeast, and sugar. Add the warm water and stir by hand until well blended, then add the salt and softened butter. Continue beating by hand just until mixed. Stir in about a half cup of the whole wheat flour.
- Attach dough hook and let the machine knead the dough. Stop after the first minute or so and scrape the sides. Continue gently kneading with the dough hook, gradually adding that last ½ cup of whole wheat flour and stopping to scrape dough. The goal here is to just get the kneading process started. The dough should still be a little bit sticky when you transfer it to the floured mat.
- Transfer the dough to a mat dusted with some of the extra ¼ bread flour and press it flat. Sprinkle the cranberries across the dough and work them in as you do the final knead, gradually adding all of the reserved flour. Knead by hand until smooth and elastic.
- Grease a large bowl with oil. Add the dough and slick lightly with the oil. Cover the bowl and let it rise for 1 hour or until doubled.
- Turn dough back onto the pastry mat. Press into a rectangle, then told downward into a cylinder, turning down corners as you roll and pressing out air. Bounce it gently to shape it into an even loaf, then plop it in a greased loaf pan. Cover with greased plastic wrap and let rise for another hour.
- Meanwhile, preheat the oven to 375 degrees F.
- Bake for about 50 minutes. Let cool only 5 minutes in the pan, then turn it out and let cool completely.