Cranberry Wild Rice Bread (Print Version)
# 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:
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.
02 -
When ready to bake, line a 9-inch cast iron skillet or Dutch oven with parchment paper and set aside.
03 -
With floured hands, punch down the risen dough and gently fold in the wild rice and dried cranberries until evenly distributed.
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.
05 -
Adjust your oven rack to the middle position and preheat the oven to 425°F (220°C).
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.
07 -
Bake for 35-40 minutes, or until the bread is golden brown and reaches an internal temperature of 190°F (88°C).
08 -
Allow the bread to cool slightly before slicing. Serve warm and enjoy!
# Notes:
01 -
For best results, let the dough rest overnight to develop deeper flavors.
02 -
Store bread in an airtight container at room temperature for up to 4 days.
03 -
Freeze the bread for up to 2 months by wrapping it tightly in plastic wrap and storing it in a freezer-safe bag.