Wild Rice, Pecan and Dried Cranberry Bread Recipe | King Arthur Baking

Name: Wild Rice, Pecan and Dried Cranberry Bread Recipe | King Arthur Baking
Ingredients: 1/2 cup (113g) ripe (fed) sourdough starter; 1 1/4 cups (283g) lukewarm water; 2 tablespoons (35g) honey; 1 cup (113g) King Arthur Golden Wheat Flour; 1 1/2 teaspoons instant yeast or active dry yeast; 2 teaspoons (12g) table salt; 3 1/2 cups (420g) King Arthur Unbleached Bread Flour*; 2 cups (340g) cooked wild rice, lightly packed; 1 1/2 cups (170g) pecans, lightly toasted and coarsely chopped (See "tips", below.); 1 cup (142g) dried cranberries

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Dense and hearty sourdough bread filled with wild rice, pecans, and dried cranberries.

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Ingredients

1/2 cup (113g) ripe (fed) sourdough starter
1 1/4 cups (283g) lukewarm water
2 tablespoons (35g) honey
1 cup (113g) King Arthur Golden Wheat Flour
1 1/2 teaspoons instant yeast or active dry yeast
2 teaspoons (12g) table salt
3 1/2 cups (420g) King Arthur Unbleached Bread Flour*
2 cups (340g) cooked wild rice, lightly packed
1 1/2 cups (170g) pecans, lightly toasted and coarsely chopped (See "tips", below.)
1 cup (142g) dried cranberries