Packed with tender wild rice and sweet dried cranberries, this no-knead cranberry wild rice bread is soft, flavorful, and so easy to make!
Sneaking in one last Thanksgiving recipe before the big day on Thursday! If you have yet to decide on a bread for the table or maybe you were resorting to picking up a loaf from the grocery store, I’m about to completely derail those plans.
Or should I say this cranberry wild rice beauty is going to. Believe me, you’re gonna want to just let this one happen.
If you’ve never taken the leap to making yeast breads at home, this is the most novice-friendly recipe to start with! There’s no kneading involved, no mixer required, and you can make the dough up even a day in advance for easy baking whenever you need it on the table.
Don’t even get me started on how incredible the plump dried cranberries and tender wild rice are together. They’re loud and proud in every soft and chewy bite of this dynamite bread.
Suffice to say, you’ve just found your new bread addiction.
This No-Knead Bread features…
- A soft and chewy interior and perfectly crusty outside
- Soft dried cranberries and tender cooked wild rice
- No mixer required and no kneading
Making the No-Knead Bread
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Bread flour
- Brown sugar
- Kosher salt
- Active dry yeast
- Water
- Wild rice
- Dried cranberries
- Egg white
- Pepitas
How to Cook Wild Rice
Using the following method will yield you about 3/4 cup of cooked wild rice which is the amount this bread calls for.
Bring 1-1/2 cups of salted water to a boil over medium-high, add 1/3 cup wild rice, reduce heat to low, cover pot, and allow to simmer 35-40 minutes until the wild rice is tender. Drain any excess liquid from pot and allow wild rice to cool.
Tips for Perfect No-Knead Bread
- Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use room temperature water – make sure your water isn’t too warm or too cold. I find that room temperature works best.
- Let dough rise in a warm place – yeast dough loves warm environments for rising. I recommend a 65F-70F room temperature for this recipe.
- Allow dough to rise 12-24 hours – since this is a no-knead bread, this long rise time is essential for building the structure and flavor in the dough.
- Knead in cranberries and wild rice after rising – once the dough is finished rising, use floured hands to gently knead in the cranberries and wild rice.
- Shape dough and let rise a second time – this second rise time should take 45-60 minutes or until the dough is puffy and nearly doubled in size.
- Brush dough in egg wash – an egg wash will help the bread bake up perfectly shiny and golden on the outside. Optionally, feel free to sprinkle dough with pepitas after applying egg wash.
- Slash the top of dough – a quick slash before baking will allow steam to escape while the bread bakes.
- Bake bread at 425F – adjust the oven rack to the middle and bake bread 35-40 minutes until a deep golden brown and bread registers 190F.
Recipe Variations
Try these ideas for a different twist on this bread.
- Use a different dried fruit – try raisins or dried blueberries in place of the cranberries.
- Add nuts to dough – fold 1/2 cup toasted pecans or walnuts into dough when adding the other add-ins.
- Schmear slices with a flavored butter – try honey butter or cinnamon butter for serving with bread.
- Make bread into a panini – try using bread for a turkey sandwich, grilled cheese, and so much more!
Storing and Freezing Bread
Like most yeast breads, this one is best if enjoyed on the day its made for the best texture and flavor. However, if needed this bread may be stored in an airtight container at room temperature up to 4 days and reheated before serving.
To freeze bread, cool completely, wrap well, and freeze up to 2 months. If possible, I recommend freezing bread the same day you baked it to preserve freshness.
To serve bread from frozen, allow to thaw completely on countertop then reheat at 350F 10-15 minutes before serving.
One slice of this crusty, chewy no-knead bread with all those sweet cranberries and hearty wild rice in every bite and you’ll be a believer. Don’t even get me started on how dynamite a leftover turkey sandwich is with thick slices of this bread.
Bread’s not generally supposed to steal the show for dinner but that’s exactly what’s about to happen here.
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More incredible homemade breads to try next!
No-Knead Cranberry Wild Rice Bread
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Ingredients
- 4 cups bread flour (spooned and leveled)
- 2 tablespoons light brown sugar
- 2-1/2 teaspoons kosher salt
- 1-1/2 teaspoons active dry yeast
- 14 oz water (room temperature)
- 3/4 cup cooked wild rice
- 3/4 cup dried cranberries
- 1 large egg white, mixed with 1 tablespoon water
- 1/4 cup pepitas (optional)
Instructions
- In a large bowl, combine flour, sugar, salt, and yeast. Drizzle in water and stir dough well with a wooden spoon until no streaks of flour remain and a dough forms (drizzle in an extra small splash of water if needed) Cover bowl with plastic wrap and let sit at room temperature overnight or 12-24 hours.
- When ready to bake, line a 9-inch cast iron skillet or Dutch oven with parchment paper. Set aside for a moment.
- Using floured hands, punch risen dough down and fold wild rice and cranberries into dough until combined. Re-flour hands and shape dough into a smooth ball. Transfer dough ball to prepared Dutch oven or skillet and allow dough to rise 45-60 minutes until puffy and nearly doubled in size.
- Adjust oven rack to middle and preheat oven to 425F. Use a sharp knife to score loaf down the middle and brush well with egg white wash. Sprinkle pepitas on top if desired.
- Bake bread at 425F 35-40 minutes until golden brown and bread registers 190F. Allow to cool several minutes before slicing and serving bread warm. Enjoy!
Gina says
Made this for Thanksgiving – delicious, simple, and such a hit with the family that it’s already been added to the Christmas menu!