Cranberry Wild Rice Bread

Rinse the wild rice and place in a saucepan. Add 1½ cups water and bring to a boil. Reduce heat, cover and simmer 40–45 minutes, or until tender and split. Drain excess water and cool completely.

In a large bowl, combine warm water, yeast, and honey. Let sit 5–10 minutes, until foamy.

Add butter, salt, and egg to the yeast mixture. Add 2 cups flour and mix until a soft dough forms.

Add the cooled wild rice and mix to incorporate. Add remaining flour ½ cup at a time until dough is soft and slightly tacky. Knead 6–8 minutes by hand or 4–5 minutes in a stand mixer.

Gently knead in the cranberries until evenly distributed.

Place dough in an oiled bowl, cover, and let rise 60–75 minutes, or until doubled.

Punch down dough and shape into a loaf. Transfer to a greased 9×5-inch loaf pan. Cover and let rise 35–45 minutes, until puffy.

Preheat oven to 350°F. Bake 35–40 minutes, or until golden brown and the internal temperature reaches about 190°F. If the top browns too quickly, tent loosely with foil.

Remove from pan and cool at least 1 hour before slicing.