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No-Knead Cranberry Wild Rice Bread

Featured in Morning Food.

This no-knead cranberry wild rice bread is packed with flavor and texture, thanks to chewy dried cranberries and nutty wild rice. The dough comes together in minutes and rests overnight, allowing for deep flavors to develop. Baked in a cast iron skillet or Dutch oven, this bread has a crispy crust and soft, airy inside. Perfect for serving warm with butter or as a side for soups and salads!
Soo Ben
Updated on Sun, 02 Mar 2025 03:35:11 GMT
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This No-Knead Cranberry Wild Rice Bread is the perfect combination of sweet, nutty, and hearty flavors in a beautifully crusty loaf. With no kneading, no mixer, and minimal effort, this is a beginner-friendly bread recipe that delivers a bakery-quality loaf at home.

The sweet chewiness of dried cranberries, combined with the earthy, nutty taste of wild rice, makes this bread incredibly unique and flavorful. Whether you're serving it for breakfast, alongside a holiday meal, or as the base for a gourmet sandwich, this bread is a must-bake!

I love making this for holiday spreads, weekend brunches, or a simple breakfast toast with butter and honey. The flavors are complex, but the process is incredibly simple and foolproof!

Essential Ingredients for No-Knead Cranberry Wild Rice Bread

  • Bread Flour (3 cups, spooned & leveled): Gives the bread a chewy, structured crumb.
  • Brown Sugar (2 tbsp): Adds a touch of sweetness and enhances the golden crust.
  • Kosher Salt (1 ½ tsp): Balances flavors and helps control yeast activity.
  • Active Dry Yeast (1 tsp): Creates the perfect rise and airy texture.
  • Room Temperature Water (1 ½ cups): The perfect temp to hydrate the dough and activate the yeast.
  • Cooked Wild Rice (¾ cup, cooled): Adds a nutty, chewy texture to the bread.
  • Dried Cranberries (½ cup): Sweet and slightly tart, perfectly complementing the wild rice.

For the Topping (Optional, but Recommended!)

  • Egg White (1, beaten): Gives the crust a beautiful golden shine.
  • Pepitas (¼ cup, optional): Adds a crunchy, toasty finish.

💡 Pro Tip: Use fresh, good-quality dried cranberries—they should be plump and soft, not overly dry.

How to Cook Wild Rice for Baking

  • Boil 1 ½ cups of salted water over medium-high heat.
  • Add ⅓ cup uncooked wild rice, reduce heat to low, cover, and simmer for 35-40 minutes until tender.
  • Drain any excess liquid and let the rice cool completely before adding it to the dough.

💡 Pro Tip: Cook extra wild rice—it freezes well and can be used in soups, salads, or grain bowls later!

Step-by-Step Instructions for No-Knead Cranberry Wild Rice Bread

Step 1: Prepare the Dough (No Kneading Required!)
In a large mixing bowl, whisk together bread flour, brown sugar, kosher salt, and active dry yeast.
Add the water and stir until a shaggy, sticky dough forms.
Cover the bowl with plastic wrap and let it rise at room temperature (65-70°F) for 12-24 hours.
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Homemade No-Knead Cranberry Wild Rice Bread Recipe | mamamiakitchen.com
Step 2: Add Cranberries & Wild Rice
After the first rise, lightly flour your hands and gently knead in cooked wild rice and dried cranberries.
Fold the dough gently—don’t overwork it!
Step 3: Shape & Second Rise
Shape the dough into a round ball and place it on a parchment-lined baking sheet.
Cover loosely with a light towel and let it rise for 45-60 minutes, until almost doubled in size.
Step 4: Prepare for Baking
Preheat your oven to 425°F (218°C) and adjust the rack to the middle position.
Brush the top of the dough with beaten egg white for a golden, shiny crust.
Sprinkle pepitas over the top, pressing them in gently.
Use a sharp knife or bread lame to slash the top of the dough—this allows steam to escape while baking.
Step 5: Bake to Golden Perfection
Bake for 35-40 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
The bread is ready when the internal temperature reads 190°F.
Let cool on a wire rack for at least 30 minutes before slicing.
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Easy No-Knead Cranberry Wild Rice Bread Recipe | mamamiakitchen.com

Storage & Freezing Instructions

  • ✔ Room Temperature: Store in an airtight container for up to 4 days.
  • ✔ Freeze: Wrap tightly in plastic wrap + foil and freeze for up to 2 months.
  • ✔ Reheat: Thaw at room temperature, then warm at 350°F for 10-15 minutes before serving.

Final Thoughts: An Easy, Flavor-Packed Bread for Any Occasion!

This No-Knead Cranberry Wild Rice Bread is rustic, chewy, and full of amazing flavors. With its perfect balance of sweet cranberries, nutty wild rice, and crispy crust, this is the kind of bread that feels fancy but is effortlessly easy to make.

🔥 Try it today and enjoy the magic of homemade, no-knead artisan bread! 🍞✨

Frequently Asked Questions

→ Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives the loaf a chewier texture.
→ How do I know when the bread is done?
It should be golden brown and have an internal temperature of 190°F.
→ Can I add nuts to this bread?
Yes! Chopped walnuts or pecans would add a great crunch.
→ Do I have to let the dough rest overnight?
For best flavor, yes. However, a minimum of 12 hours is recommended.
→ What can I serve with this bread?
It pairs well with soups, salads, or a simple spread of butter and honey.

Cranberry Wild Rice Bread

A hearty no-knead wild rice and cranberry bread.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Sou

Category: Breakfast & Brunch

Difficulty: Intermediate

Cuisine: American

Yield: 10 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Bread Dough

01 4 cups bread flour (spooned and leveled)
02 2 tablespoons light brown sugar
03 2 1/2 teaspoons kosher salt
04 1 1/2 teaspoons active dry yeast
05 14 oz water (room temperature)
06 3/4 cup cooked wild rice
07 3/4 cup dried cranberries

→ Topping

08 1 large egg white, mixed with 1 tablespoon water
09 1/4 cup pepitas (optional)

Instructions

Step 01

In a large mixing bowl, combine the flour, brown sugar, salt, and yeast. Slowly drizzle in the water while stirring with a wooden spoon until a dough forms and no dry flour remains. If needed, add a small splash of water. Cover the bowl with plastic wrap and let the dough rest at room temperature for 12-24 hours.

Step 02

When ready to bake, line a 9-inch cast iron skillet or Dutch oven with parchment paper and set aside.

Step 03

With floured hands, punch down the risen dough and gently fold in the wild rice and dried cranberries until evenly distributed.

Step 04

Re-flour your hands and shape the dough into a smooth ball. Place the dough into the prepared skillet or Dutch oven. Cover loosely and let rise for 45-60 minutes, or until puffy and nearly doubled in size.

Step 05

Adjust your oven rack to the middle position and preheat the oven to 425°F (220°C).

Step 06

Use a sharp knife to make a slash down the center of the dough. Brush the top with egg white wash and sprinkle with pepitas if desired.

Step 07

Bake for 35-40 minutes, or until the bread is golden brown and reaches an internal temperature of 190°F (88°C).

Step 08

Allow the bread to cool slightly before slicing. Serve warm and enjoy!

Notes

  1. For best results, let the dough rest overnight to develop deeper flavors.
  2. Store bread in an airtight container at room temperature for up to 4 days.
  3. Freeze the bread for up to 2 months by wrapping it tightly in plastic wrap and storing it in a freezer-safe bag.

Tools You'll Need

  • Large mixing bowl
  • Wooden spoon
  • 9-inch cast iron skillet or Dutch oven
  • Sharp knife for scoring

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 221
  • Total Fat: 0.6 g
  • Total Carbohydrate: 47.1 g
  • Protein: 6 g