No-Knead Cranberry Wild Rice Bread

No-Knead Cranberry Wild Rice Bread

A rustic, hearty loaf with a golden crust, chewy crumb, nutty wild rice, and bursts of sweet-tart cranberries. Perfect for breakfast with butter, warm with soups, or toasted with honey.

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Ingredients

Dry Ingredients

3 cups (360g) all-purpose flour

1 ½ tsp salt

½ tsp instant yeast

2 tbsp granulated sugar (optional, for a slightly sweeter loaf)

Mix-ins

1 cup cooked wild rice, fully cooled

¾ cup dried cranberries

Wet Ingredients

1 ½ cups warm water (about 40°C / 105°F)

1 tbsp olive oil (optional for added softness)

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Instructions

1. Mix the dough (No kneading!)
2. In a large bowl, combine: flour, salt, yeast, and sugar.
3. Add the cooked wild rice and dried cranberries. Stir to distribute.
4. Pour in the warm water (and olive oil if using).
5. Mix with a spoon until a shaggy, sticky dough forms.
6. Cover the bowl with plastic wrap or a clean towel.
7. Let it rest at room temperature for 12–18 hours until doubled and bubbly on top.

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2. Shape the dough
3. Lightly flour your workspace.
4. Turn the dough out gently—do not deflate too much.
5. Fold the dough a few times into a round shape (still no kneading).
6. Place the dough seam side down onto a piece of parchment paper.
7. Cover and rest for 30–45 minutes.

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3. Preheat the oven

Place a Dutch oven (with the lid) inside your oven.

Preheat to 230°C (450°F) for at least 30 minutes.

The hot Dutch oven creates the signature artisan crust.

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4. Bake the bread
5. Carefully remove the hot Dutch oven from the oven.
6. Lift the dough using the parchment paper and place it inside.
7. Cover with the lid and bake for 30 minutes.
8. Remove the lid and bake 15–20 more minutes, until deep golden brown.

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5. Cool and enjoy

Let the loaf cool at least 1 hour before slicing to set the crumb.

Enjoy warm, toasted, or with butter, cream cheese, or jam.

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Tips for Best Results

Rice must be fully cooked and cooled—warm rice can affect rising.

For extra flavor: add orange zest, chopped pecans, or a drizzle of honey to the dough.

Store at room temperature for 3 days or freeze slices up to 3 months.

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