Cranberry Wild Rice Bread

This cranberry wild rice bread is nourishing, delicious, and simple to make. You're going to love the flavor of this bread!

4.67 from 3 votes

Print Pin

Course: Bread

Cuisine: American

Prep Time: 15

Cook Time: 50

Rise Time: 3

Total Time: 4 5

Servings: slices

Author: Jamie

Equipment

Dutch oven
Stand Mixer
Kitchen Towel
Parchment Paper
Mixing Bowl

Ingredients

▢ 1 cup warm water between 105℉-110℉
▢ 2 1/4 teaspoons active dry yeast this amount is also the equivalent of one packet of active dry yeast
▢ 3 tablespoons honey
▢ 2 tablespoons extra-virgin olive oil
▢ 2 3/4 cups bread flour
▢ 1 teaspoon salt
▢ 1 cup cooked wild rice
▢ 1 cup dried cranberries

Instructions

First, make sure to cook your wild rice per the instructions on the packaging. I cook mine in my Instant Pot. To do so, I add 1 cup of rinsed wild rice, 2 cups of water, and 1 tsp of salt to my instant pot and cook for 30 minutes. Let it slow release for 20 minutes before removing the lid and fluffing up the rice.
To start making the bread, add the warm water, honey, and active dry yeast to the mixing bowl of a stand mixer. Whisk the ingredients together and cover with a towel, letting it sit somewhere warm for 10 minutes. The yeast will be activated and ready once the mixture is foamy.
After 10 minutes, add the bowl to your stand mixer, and attach the paddle attachment. Add the extra-virgin olive oil, flour, salt, dried cranberries, and cooked wild rice to the bowl. Mix on medium until the ingredients are combined. If you do not have a stand mixer, you can use a wooden spoon to combine all the ingredients.
Switch the paddle attachment to the hook attachment and knead the dough on medium for 7 minutes. If you don't have a stand mixer, you can knead the dough with your hands on a lightly floured surface.
Once the dough has been kneaded, coat the inside of a bowl with olive oil (about a tablespoon) and put the dough ball in the bowl. Cover with a towel and let it sit for 2-3 hours or until it has risen to twice its size.
Once it has risen, punch the dough down with your fist. Preheat the oven to 400℉ and transfer the Dutch oven into the oven to heat for 30 minutes. While the Dutch oven heats, shape the dough back into a ball, cover the bowl with a towel, and let it rise for an extra 30 minutes.
After 30 minutes, remove the Dutch oven from the oven, line it with parchment paper or a silicone bread sling, and dust a bit of flour on the surface before transferring the dough ball to the pan. Use a blade to score the top of the dough. You can add fancy markings or a simple line--either work.
Put a lid on the pan and bake for 40 minutes. After 40 minutes, remove the cover and bake uncovered for an extra 10 minutes. The bread will be ready when the top is golden brown and it sounds hollow when you tap the top of the bread with your knuckles.
Remove the bread from the oven. Allow it to cool in the Dutch oven for 10 minutes. Then, transfer to a wire rack and let it cool for another 30 minutes before slicing and serving.

Notes

Bread is best enjoyed the same day it's baked. For leftovers, store in an airtight container for up to 2 days.

You can also freeze the baked bread by wrapping it in plastic wrap, and then in an airtight container for up to 1 month.

If you don't have a Dutch oven, you can also bake this bread on a baking sheet. Line it with parchment paper. To bake, cover it by tenting aluminum foil over the loaf. This helps produce steam and locks in moisture for the bread.

Nutrition

Calories: 280kcal

Tried this recipe?Mention @Bake.With.Jamie