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