Description
No-Knead Cranberry Wild Rice Bread is a delightful blend of chewy texture and vibrant flavors, perfect for any meal. The tart cranberries paired with nutty wild rice create an unforgettable taste experience. This simple recipe requires no kneading, making it ideal for bakers of all levels. Whether served warm as a breakfast treat, used as sandwich bread, or enjoyed alongside soups and salads, this bread promises to impress. With its unique flavor profile and wholesome ingredients, No-Knead Cranberry Wild Rice Bread is a delicious choice for gatherings or cozy family dinners.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup cooked wild rice
- 1 cup dried cranberries
- 1 ½ teaspoons salt
- 1 teaspoon instant yeast
- 1 ¾ cups warm water
Instructions
- In a mixing bowl, combine all-purpose flour, whole wheat flour, salt, and instant yeast.
- Pour in warm water and mix gently until just combined.
- Fold in cooked wild rice and dried cranberries until evenly distributed.
- Cover the bowl loosely with plastic wrap and let the dough rise at room temperature for 12-18 hours until doubled.
- On a floured surface, shape the dough into a round loaf without kneading.
- Place on parchment paper and let it rise for another hour.
- Preheat the oven to 450°F (230°C) with your baking pan inside.
- Transfer the dough to the hot pan, cover it lightly, and bake for 30 minutes covered. Remove cover and bake for an additional 15-20 minutes until golden brown.
- Let cool on a wire rack before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 1g
- Saturated Fat: <0.5g
- Unsaturated Fat: <0.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg