Wild Rice & Cranberry Loaves

• 2 cups whole wheat flour
• 2 packages (1/4 ounce each) quick-rise yeast
• 1 tablespoon sugar
• 1 tablespoon grated orange zest
• 2 teaspoons aniseed
• 1 teaspoon salt
• 1 teaspoon caraway seeds
• 4 to 4-1/2 cups bread flour
• 2 cups 2% milk
• 1/2 cup water
• 1/4 cup molasses
• 2 tablespoons butter
• 1 cup dried cranberries
• 1 cup cooked wild rice, cooled

1. 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 120u0b0-130u0b0. 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).
2. 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.
3. 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 350u0b0.
4. Bake 40-45 minutes or until golden brown. Cool in pans 10 minutes. Remove to wire racks to cool.

whole wheat flour, yeast, sugar, orange zest, aniseed, salt, caraway seeds, bread flour, milk, water, molasses, butter, cranberries, rice

Taken from www.tasteofhome.com/recipes/wild-rice-cranberry-loaves/ (may not work)