Normally, when I choose recipes, I choose them because they sound good and appetizing. I'm not saying that this bread didn't sound good and appetizing, but I actually chose to make it because it intrigued me. The blog that I got it from mentioned that the idea came from a Minnesota diner that serves Cranberry Wild Rice French Toast. She provided the recipe for the french toast, but I chose not to make it for one reason or another. However, I plan on it in the future. I also plan on finding this diner! I was very intrigued by the idea of baking wild rice into a bread. I kept wondering how the rice was going to cook in the loaf pan. Was it going to get crunchy? Oddly enough, it didn't! (Well, a few bits of rice turned crunchy.) I actually couldn't really tell that there was rice baked into the loaf, but it did provide a level of chewiness that I don't normally get from just a regular quick bread. I did enjoy the bread though and even though I didn't make the french toast, I'm posting the recipe because the bread was decent enough to eat on its own. Plus, I definitely plan on trying out this french toast recipe soon. Enjoy!
from The Peas are Hollow
- 2 1/2 cups bread flour
- 1/2 cup whole wheat flour
- 1 pkg (2 1/4 tsp) active dry or instant yeast
- 2 tsp salt
- 1 1/4 cups water, room temperature
- 2 Tbsp molasses, room temperature
- 1 Tbsp olive oil
- 3/4 cup wild rice, cooked and cooled
- 1/2 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.