Ingredients
2 cups whole wheat flour2 packages (1/4 ounce each) quick-rise yeast1 tablespoon sugar1 tablespoon grated orange zest2 teaspoons aniseed1 teaspoon salt1 teaspoon caraway seeds4 to 4-1/2 cups bread flour2 cups 2% milk1/2 cup water1/4 cup molasses2 tablespoons butter1 cup dried cranberries1 cup cooked wild rice, cooled
Preparation
In a large bowl, mix the first seven ingredients and 1-1/2 cups bread flour. In a small saucepan, heat milk, water, molasses and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in cranberries, rice and enough remaining bread flour to form a stiff dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 10 minutes.
Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 20 minutes. Preheat oven to 350°.
Bake until golden brown, 40-45 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
