4 cups all purpose, unbleached, white flour
1/4 cup wild rice
1/2 cup dried cranberries
2 packets of active dry yeast
1 Blue Moon or Sam Adam’s Winter Lager
In a large bowl, place flour, wild rice, and cranberries. In a large measuring cup, combine beer and 2 packets of yeast. Stir together so that the yeast does not stick to the bottom of the cup. Pour over dry ingredients. Placing one hand to steady the bowl, use the other to fold the beer and dry ingredients together in a round ball of dough. If mixture seems too dry, add a few tablespoons of water, if too wet, sprinkle with additional flour.
Once dough is formed. Place plastic wrap over top of the bowl and let rise until doubled in size. Punch down and kneed dough to activate the gluten for about 1-2 minutes (this brings out the flavor). Place back into bowl and cover with plastic wrap. Do this about 2 more times. After dough has raised the final time, gently place on a parchment-lined baking sheet. Bake in oven at 425 degrees for 50-60 minutes. Bread will be done when crust is golden brown and sounds like a drum when tapped on the bottom.