Cranberry Wild Rice Bread

Two summers ago, we were in Duluth with some relatives.  And, what do you do?  Go out to eat.  It was decided that we were going to go to Perkins.  Well, I did not want to go to Perkins.  And, I let that be known.  You can go to Perkins just about anywhere.  We were in Duluth, with lots of fun restaurant, why not go somewhere more unique?  So, we ended up going to this little Scandinavian restaurant, Takk For Maten.  There, I got a grilled sandwich, on cranberry wild rice bread.  It was so good.  It made me want to learn to make some bread like that, so I could make a sandwich like that.

This is what I've found.  This bread is super easy to make and super delicious.

Cranberry Wild Rice Bread

1 cup cooked wild rice (I usually use canned cooked wild rice, but I would not be against cooking it myself)
1 1/2 cups pecans (I never add these, but the bread would be excellent with them)
2 cups warm water
1 pkg. active dry yeast, or 2 1/2 teaspoons
1/4 cup honey
1 cup whole wheat flour*
2 teaspoons salt
4 cups all-purpose or bread flour*
1 cup dried cranberries, or other dried fruit such as cherries or raspberries

*I do a little more whole wheat flour and a little less white.  About 2 1/2 cups whole wheat and 2 1/2 white.  Just use whatever combination to make a total of 5 cups flour.

In the bowl of a standing mixer, mix the warm water with the yeast and honey until the honey is dissolved.  The recipe says to start off with a paddle attachment and then switch it to the hook, but I just do it all with a hook attachment.  Let stand for minutes, until bubbly.

Sift in the whole wheat flour and salt.  Beat until a smooth dough forms.  Mix in 2 more cups of flour until smooth.  Add the wild rice, pecans, and cranberries, and mix until incorporated.  Add the remaining flour and mix at medium speed until soft, springy dough forms, about 10 min.
*I actually took mine out of the mixer, and kneaded the dough on a floured surface.  That way I could grease the bowl it was going to rise in.  Greasing the bowl will help in come out better.* 
Cover with plastic wrap and let stand in a warm place until doubled in size, about an hour.

Turn the dough out onto a lightly floured surface.  The original recipe says this makes two loaves, but I like the size of one loaf better.  But, one loaf it kinda big, so I just cut off a small portion of the dough and throw that little piece away.  Place the loaf into a loaf pan.  I like the way bread turns out when the pan is lined with parchment paper.  Let the dough rise until doubled in size, about 45 minuets.

Bake at 375 degrees for about 35 to 40 minuets.

 

This grilled sandwich was delicious!!!  I put ham, spinach, and tomato in the sandwich.  Buttered the outside of the sandwich and grilled it on the girdle.  Yum.  Yum.
This bread also makes great cold sandwiched.