Start by mixing your warm water, honey and olive oil in a large mixing bowl.  Sprinkle a packet of active dry yeast on top and stir. Let it sit for 5-10 minutes until frothy.

In a separate large bowl combine both flours and salt. 

Add softened butter to the yeast mixture and combine.  

Add dry ingredients into the large mixing bowl with the wet ingredients and mix until the dough starts to form.  

Add the wild rice and cranberries to the dough. 

Knead for 8-10 minutes until dough becomes elastic and smooth.  If it seems too sticky, you can add more flour. 

Place dough ball in a greased bowl, cover with a wet towel or plastic wrap and set in a warm place to rise for 1-2 hours until doubled in size. 

Once doubled in size, punch down the dough to release the air and shape into a loaf on a floured surface.

Place your loaf in a greased loaf pan and cover it with a damp tea towel. Let dough rise again for 30-45 minutes. 

Preheat oven to 350.  Once dough has finished rising, bake for 30-35 minutes until top is golden brown.

Bread is done once it sounds hollow when you tap on it or when it reaches an internal temperature of 195° F.

Remove from oven and place on a wire rack to cool. Allow to cool for a few minutes before slicing.