Cranberry Wild Rice Bread

Step 1: Thoroughly cook the wild rice the day before and let it sit in the refrigerator overnight. Pull out of the fridge an hour before you want to start baking, so it reaches room temperature.
 (This step not included in time - you could have cooked wild rice in your freezer like I do!)

Step 2: The day you want to bake, start by gently mixing together a half cup of the warm water with the yeast and two teaspoons of sugar. Let this proof for about 10 minutes.


Step 3: In a large bowl, using a wooden spoon mix together the yeast mixture, remaining water, sugar, salt, shortening oil, molasses and four cups of flour. Mix until just combined. Stir in another three cups of flour, wild rice, cranberries and rosemary, if using. You may need to add a bit more flour if the dough is sticky. It should feel tacky feel at this point.


Step 4: Spread a cup of flour onto a flat surface making a large well. Turn the dough out into the well and knead for about 7-10 minutes or until the dough is elastic and smooth. You may have to add another 1 to 1 1/2 cups of flour or more to reach this stage

Step 5: Grease the bowl, and place the dough inside, turning it to coat all sides. You may have to add a bit more oil to cover everything. Cover with a loose tea towel and place this in a draft-free area and let rest until doubled in size, about an hour.

Step 6: Punch the dough down. Cut the dough in half and spread one half into a large rectangle, about 9 x 12 or so. Starting on the short end roll the dough tightly, pinching the seam and folding the ends under. Place into a greased bread pan and gently and lightly oil the tops. Repeat with remaining dough. Let these rise for another hour.

Step 7: Preheat the oven to 350 degrees F. Bake for 27-32 minutes or until hollow sounding when knocked and golden brown. Butter the tops of the loaves and remove from the pans immediately. Cool completely before cutting