Wild Rice, Pecan And Dried Cranberry Bread

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King Arthur Flour
Uploaded by: Rebecca Barbacci


Best if you add 1 egg, 1/4 cup canola oil, also I used whole wheat flour in the sponge and substituted 1 cup whole wheat flour for 1 cup of bread flour
Rebecca Barbacci   •  30 Apr   •  Report
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*Toast pecans on an ungreased baking sheet at 350°F for 5 to 8 minutes, or just until they start to darken.

Mix together the sourdough starter, water, honey, whole wheat flour and yeast in a glass or ceramic bowl, beat until very smooth, cover, and let sit for 1 to 2 hours, or until this sponge is very bubbly.

Transfer the sponge to the bowl of an electric mixer, beat the salt into the sponge, then gradually add the bread flour, beating to combine. Switch to the dough hook, and knead for about 8 minutes on medium speed. At the end of this time, the dough should

Knead in the wild rice, pecans and cranberries. If you have trouble getting all these "extras" into the dough, knead the stubborn ones in by hand. Place the dough in a lightly greased bowl, cover, and set aside to rise until doubled in size, about 1 1/2 h

You can make the dough for this bread in your bread machine but you must cut all of the ingredient amounts in half. Use the Dough or Manual mode to make first a sponge, then the dough, adding the wild rice, pecans and cranberries towards the end of the se

Gently deflate the dough, divide it in half, and shape each piece into a round. Place the rounds into two well-floured 9 1/2-inch round lined bannetons, or well-floured 9-inch bowls, cover, and let rise again, this time until not quite doubled in size, 45

Transfer the rounds to a cornmeal-sprinkled or parchment-lined baking sheet and bake in a preheated 425°F oven for 15 minutes. Turn the oven down to 375°F and bake for a further 20 to 25 minutes, or until an instant-read thermometer inserted in the center

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