I love making bread from scratch, especially when it’s something a little different—like this cranberry wild rice bread. It’s soft, slightly chewy, and filled with the natural sweetness of dried cranberries and the nutty texture of wild rice.
I first baked it on a cool evening when I wanted something hearty but still a little sweet. It didn’t just make my kitchen smell amazing—it also turned out to be one of the healthiest and most satisfying loaves I’ve ever made.
If you’re looking for a homemade bread that feels rustic, comforting, and nourishing, you’re going to love this one.
How To Make Cranberry Wild Rice Bread Recipe
Prep Time: 20 minutes (plus 1.5 hours rising)
Cook Time: 35 minutes
Total Time: About 2 hours 25 minutes
Course: Bread
Cuisine: American, Rustic
Difficulty: Intermediate
Yield: 1 standard loaf (8–10 slices)
🛠️ Equipment Needed
- Large mixing bowl
- Medium saucepan
- Wooden spoon or dough hook
- Measuring cups and spoons
- Loaf pan (9×5 inch) or baking sheet
- Kitchen towel
- Cooling rack
🧂 Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 cup warm water (about 110°F)
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- ¾ cup cooked wild rice (cooled)
- ⅔ cup dried cranberries
- 1 tablespoon orange zest (optional, but I love the extra zing)
🥣 Step-by-Step Instructions
🔹 Step 1: Activate the Yeast
I start by mixing the warm water with honey in a large bowl. I sprinkle the yeast on top and let it sit for about 5–8 minutes until it gets foamy.
🔹 Step 2: Mix the Dough
Once the yeast is active, I stir in the olive oil and salt. Then I gradually add the all-purpose flour and whole wheat flour. I mix until it starts forming a sticky dough.
🔹 Step 3: Add the Wild Rice & Cranberries
I fold in the cooked wild rice, dried cranberries, and orange zest. The dough will feel a bit sticky—that’s normal. I knead it for about 8–10 minutes on a floured surface until it’s smooth and elastic.
🔹 Step 4: Let It Rise
I transfer the dough to a greased bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for about 1 to 1.5 hours or until it doubles in size.
🔹 Step 5: Shape & Second Rise
After the first rise, I punch down the dough gently and shape it into a log. I place it into a greased loaf pan or on a parchment-lined baking sheet. Then I cover it again and let it rise for another 30–40 minutes.
🔹 Step 6: Bake
I preheat the oven to 375°F (190°C) and bake the bread for about 35 minutes. The top should be golden brown, and the bottom should sound hollow when tapped.
🔹 Step 7: Cool
Once baked, I remove the bread from the pan and place it on a wire rack to cool for at least 20 minutes before slicing.
🔍 Nutrition Facts (Per Serving – 1 slice out of 10)
- Calories: 190
- Carbohydrates: 34g
- Protein: 5g
- Fat: 4g
- Fiber: 3g
- Sugar: 6g
- Cholesterol: 0mg
- Sodium: 210mg
🍽️ Serving Suggestions
🧈 With Butter & Jam
I love serving this bread warm with a pat of salted butter or homemade orange marmalade.
🥗 As a Side
It pairs beautifully with creamy soups like butternut squash or chicken wild rice soup.
🥪 Sandwich Style
This makes an amazing base for turkey sandwiches with arugula and goat cheese.
📝 Tips & Variations
🛠️ Substitutions
- You can use white whole wheat flour instead of regular whole wheat for a lighter texture.
- If you don’t have dried cranberries, chopped dried cherries or raisins work too.
🔁 Make It Vegan
Just swap honey with maple syrup or agave nectar.
❄️ Storage
I store leftovers wrapped in foil or in an airtight container. It stays fresh at room temperature for up to 3 days or freezes well for a month.
💪 Health Benefits
- Wild Rice: It’s rich in antioxidants, fiber, and plant-based protein.
- Whole Wheat Flour: Adds extra fiber, which helps keep me full longer.
- Cranberries: These offer natural sweetness and are known for supporting urinary tract health.
📌 Note
Make sure the wild rice is fully cooked and cooled before adding it to the dough. Hot rice can mess with the yeast and ruin the rise.
Frequently Asked Questions (FAQ)
1. Can I use regular rice instead of wild rice?
You can, but wild rice has a unique nutty flavor and chewy texture that really complements this bread. Regular white or brown rice will change the taste and texture, making it softer and less rustic.
2. How do I cook wild rice for this recipe?
Rinse ¾ cup of wild rice under cold water. Then, simmer it in 2 ½ cups of water for about 45–50 minutes until the grains split open but still have a bite. Drain any excess water and let it cool completely before adding to the dough.
3. Can I use fresh cranberries instead of dried?
Fresh cranberries have a lot of moisture and tartness, which can affect the dough. Dried cranberries work best for sweetness and texture. If you want to try fresh, chop them finely and reduce the water slightly.
4. How long does this bread keep?
This bread stays fresh at room temperature for about 3 days when stored in an airtight container or wrapped tightly in foil. You can also freeze it for up to one month.
5. Can I make this bread gluten-free?
This recipe relies on wheat flour for structure, so it’s not naturally gluten-free. You’d need to use a special gluten-free flour blend and add xanthan gum or other binders. I haven’t tested this recipe for gluten-free, so it may need some adjustments.
6. Can I add nuts or seeds?
Absolutely! Chopped walnuts, pecans, or pumpkin seeds would add a nice crunch. Add about ½ cup during the mixing stage.
7. What if my dough is too sticky?
Dust your hands and work surface lightly with flour while kneading. The dough will still be slightly tacky but should hold together well.
8. Can I make this bread in a bread machine?
Yes! Use the dough setting, add ingredients in order recommended by your machine’s manufacturer, and let it complete the cycles. Add the cranberries and wild rice during the mix-in beep or manually after the first knead.
🧾 Conclusion
I love how this cranberry wild rice bread turns out every single time. It’s rustic, hearty, and just slightly sweet. If you’re looking for a wholesome, homemade bread recipe that’s a little different from the usual, give this a try.
Every bite feels like something special—especially when shared with someone you love (or just savored alone with coffee, like I do).
Cranberry Wild Rice Bread
Ingredients
Equipment
Method
- I start by mixing the warm water with honey in a large bowl. I sprinkle the yeast on top and let it sit for about 5–8 minutes until it gets foamy.
- Once the yeast is active, I stir in the olive oil and salt. Then I gradually add the all-purpose flour and whole wheat flour. I mix until it starts forming a sticky dough.
- I fold in the cooked wild rice, dried cranberries, and orange zest. The dough will feel a bit sticky—that’s normal. I knead it for about 8–10 minutes on a floured surface until it’s smooth and elastic.
- After the first rise, I punch down the dough gently and shape it into a log. I place it into a greased loaf pan or on a parchment-lined baking sheet. Then I cover it again and let it rise for another 30–40 minutes.
- I preheat the oven to 375°F (190°C) and bake the bread for about 35 minutes. The top should be golden brown, and the bottom should sound hollow when tapped.
- Once baked, I remove the bread from the pan and place it on a wire rack to cool for at least 20 minutes before slicing.