Why Make This Recipe
No-Knead Cranberry Wild Rice Bread is perfect for the holiday season. It’s simple to make and offers a lovely combination of flavors and textures. The sweetness of cranberries, the nutty taste of wild rice, and the crunch of pepitas make this bread not just delicious, but also visually appealing. Plus, it requires no kneading, allowing you to spend less time in the kitchen and more time enjoying your holiday celebrations.
How to Make No-Knead Cranberry Wild Rice Bread
Creating this delightful bread is easy and doesn’t require much effort. Follow these steps to bake your own No-Knead Cranberry Wild Rice Bread:
Ingredients:
- 3 cups Bread Flour (substitute with all-purpose flour if desired)
- 1 tablespoon Light Brown Sugar (can substitute with granulated sugar)
- 1 teaspoon Kosher Salt (or sea salt)
- 1 teaspoon Active Dry Yeast (can use instant yeast in the same amount)
- 1.5 cups Water (room temperature)
- 1 cup Cooked Wild Rice (brown rice can be a substitute)
- 1 cup Dried Cranberries (raisins or chopped dried apricots can be used)
- 1 Egg White (mixed with water for shiny finish, can skip for vegan option)
- 1/4 cup Pepitas (optional, can substitute with sunflower seeds or omit)
Directions:
Preparation Steps:
- In a large bowl, mix together the bread flour, light brown sugar, kosher salt, and yeast.
- Pour in the room temperature water and stir until combined. The dough will be sticky and shaggy.
- Add the cooked wild rice and dried cranberries to the mixture. Stir until evenly distributed.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for about 12-18 hours, or until the surface is bubbly and the dough has risen.
- Once rested, turn the dough onto a floured surface and shape it gently into a round loaf. Avoid excessive handling to keep the air bubbles intact.
- Place the loaf on a parchment-lined baking sheet or in a Dutch oven.
- Cover with a kitchen towel and let it rise for another 1-2 hours.
- Preheat your oven to 450°F (230°C). If using a Dutch oven, place it in the oven to preheat as well.
- For a shiny finish, brush the top with the egg white mixed with water, if using.
- If using a Dutch oven, carefully remove it from the oven, place the dough inside, and cover it. Bake for 30 minutes covered, then remove the lid and bake for an additional 15-20 minutes or until golden brown.
- Remove from oven and let cool on a wire rack before slicing.
How to Serve No-Knead Cranberry Wild Rice Bread
This beautiful bread can be served warm or at room temperature. It goes perfectly with butter, cream cheese, or as a side dish to holiday meals. You can also enjoy it with soups or salads for a delightful combination.
How to Store No-Knead Cranberry Wild Rice Bread
To keep your bread fresh, store it in a paper bag at room temperature for a couple of days. If you wish to keep it longer, wrap it in plastic wrap or aluminum foil and place it in the freezer for up to a month. Just thaw it at room temperature when you are ready to enjoy it again.
Tips to Make No-Knead Cranberry Wild Rice Bread
- Measure ingredients accurately for the best results.
- Make sure your water is room temperature to activate the yeast properly.
- Feel free to experiment by adding nuts or seeds of your choice for extra crunch.
- If the dough seems too sticky, dust it lightly with flour while shaping.
Variation
You can easily switch out the dried cranberries for other dried fruits like raisins, or even chopped dried apricots for a different flavor. Additionally, you can add chopped nuts or seeds to the dough for extra texture.
FAQs
Q: Can I use whole wheat flour instead of bread flour?
A: Yes, you can use whole wheat flour, but the texture may be denser. It’s best to use a mix of whole wheat and all-purpose flour for a lighter loaf.
Q: How do I know when the bread is done baking?
A: The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. An internal temperature of about 200°F (93°C) also indicates it’s done.
Q: Can I make this recipe in advance?
A: Yes! You can prepare the dough the night before and let it rise overnight. You can then bake it the next day for a fresh loaf.
No-Knead Cranberry Wild Rice Bread
- Total Time: 830 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
A simple yet delightful bread with the sweetness of cranberries, nutty wild rice, and crunchy pepitas, perfect for the holiday season.
Ingredients
- 3 cups Bread Flour (substitute with all-purpose flour if desired)
- 1 tablespoon Light Brown Sugar (can substitute with granulated sugar)
- 1 teaspoon Kosher Salt (or sea salt)
- 1 teaspoon Active Dry Yeast (can use instant yeast in the same amount)
- 1.5 cups Water (room temperature)
- 1 cup Cooked Wild Rice (brown rice can be a substitute)
- 1 cup Dried Cranberries (raisins or chopped dried apricots can be used)
- 1 Egg White (mixed with water for shiny finish, can skip for vegan option)
- 1/4 cup Pepitas (optional, can substitute with sunflower seeds or omit)
Instructions
- In a large bowl, mix together the bread flour, light brown sugar, kosher salt, and yeast.
- Pour in the room temperature water and stir until combined. The dough will be sticky and shaggy.
- Add the cooked wild rice and dried cranberries to the mixture. Stir until evenly distributed.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for about 12-18 hours, or until the surface is bubbly and the dough has risen.
- Once rested, turn the dough onto a floured surface and shape it gently into a round loaf. Avoid excessive handling to keep the air bubbles intact.
- Place the loaf on a parchment-lined baking sheet or in a Dutch oven.
- Cover with a kitchen towel and let it rise for another 1-2 hours.
- Preheat your oven to 450°F (230°C). If using a Dutch oven, place it in the oven to preheat as well.
- For a shiny finish, brush the top with the egg white mixed with water, if using.
- If using a Dutch oven, carefully remove it from the oven, place the dough inside, and cover it. Bake for 30 minutes covered, then remove the lid and bake for an additional 15-20 minutes or until golden brown.
- Remove from oven and let cool on a wire rack before slicing.
Notes
Store in a paper bag at room temperature for a couple of days or wrap in plastic wrap and freeze for up to a month.
- Prep Time: 780 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American