No-Knead Cranberry Wild Rice Bread

5 from 1 vote

Packed with tender wild rice and sweet dried cranberries, this no-knead cranberry wild rice bread is soft, flavorful, and so easy to make!

Prep Time 10

Cook Time 30

Rising Time 1

Total Time 1 40

Servings servings

Calories 221kcal

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!

Storing Instructions

Store bread in an airtight container at room temperature up to 4 days. Bread may also be frozen up to 2 months.