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Cranberry Wild Rice Bread

Cranberry Wild Rice Bread is a hearty and wholesome loaf that blends the nutty texture of wild rice with the sweet-tart burst of dried cranberries. This rustic bread offers a delightful mix of flavors and a chewy, satisfying bite. It’s perfect for breakfast with a smear of butter or as a side to soups and salads. Packed with fiber, antioxidants, and whole grains, it’s not just delicious—it's also nutritious. Whether you're baking for the holidays or looking for something different to enjoy year-round, this bread brings a cozy, earthy comfort to every slice.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 25 minutes
Servings: 8
Course: Bread
Cuisine: American, Rustic
Calories: 190
Ingredients Equipment Method Notes

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

Equipment

  • 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

Method
 

🔹 Step 1: Activate the Yeast
  1. 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
  1. 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
  1. 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 5: Shape & Second Rise
  1. 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
  1. 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
  1. 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.

Notes

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.