This Cranberry Wild Rice Bread is stuffed with tart cranberries and hearty wild rice. It’s great for breakfast or afternoon snack with a hearty smear of peanut butter, jam or butter.
By now we all know that I’m terrible at mornings right? Well, nothing has changed, but I am trying to be more accepting of that shortcoming and prepare a little better for the inevitable morning chaos. My solution? Toast! It may sound simple but there is something so delicious and comforting in the simplicity of toast.
I just got back from a food conference in Washington DC and we popped into a placed called Slipstream. An adorable little coffee shop with great coffee and artisan toast. Yep, simple, delicious, sweet or savory, toast. More about that later, let’s talk about this cranberry wild rice bread!
Yeast bread can be daunting, but really it’s just a bit of elbow grease and a little waiting game. Plus, the few slices that you sneak while it’s still cooling are totally worth it! This bread is perfect for breakfast toasted and topped with a smear of peanut butter or for an afternoon snack topped with a bit of butter.Print
Cranberry Wild Rice Bread
A delicious wild rice bread stuffed with cranberries, great for breakfast or afternoon snack with a hearty smear of peanut butter, jam or butter.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 minutes
- Yield: 1 Loaf (16 Servings)
- Category: Bread
- 1/2 cup water
- 1/2 cup old-fashioned oats
- 1/2 cup milk
- 2 tablespoons molasses
- 2 tablespoons butter
- 1 1/4 teaspoons fine salt
- 1/4 cup cold water
- 1 1/2 teaspoons regular active dry yeast
- 1/4 cup warm water
- 3 1/4 cups all-purpose flour
- 1 cup cooked wild rice, cooled to room temperature
- 1 cup dried cranberries
- 1 egg, beaten
- In a large saucepan, bring 1/2 cup water to a boil. Stir in oats; cook 1 minute then remove from heat. Stir in milk, molasses, butter and salt, until butter melts; add 1/4 cup cold water. Allow mixture to cool slightly, about 15 minutes until lukewarm.
- In a small bowl, dissolve yeast in 1/4 cup warm water (about 105°F to 115°F); add to oat mixture. Add 2 cups flour of the flour to the oat mixture; stir well. Stir in wild rice, cranberries and remaining flour. Let dough rest 10 minutes.
- Turn dough out onto lightly floured surface; knead 5 to 10 minutes or until smooth, adding more flour as needed. Place dough in large, lightly greased bowl, tossing dough lightly to grease. Cover bowl; let rise until double in size, about 2 hours.
- Turn dough out onto lightly floured surface; shape into a large loaf. Place bread on lightly greased baking sheet; brush with beaten egg.
- Heat oven to 350°F. Let bread rise at room temperature 30 minutes while oven heats up; bake 45 to 50 minutes. Cool on pan 10 minutes, remove bread to cooling rack. Cool completely, about 2 hours.
For those crazy mornings, keep some bread on hand! Slice the entire loaf, wrap it tightly in plastic wrap or a freezer bag and store it in the freezer for up to 2 weeks.
- Serving Size: 1 Serving
- Calories: 160
- Sugar: 7g
- Sodium: 205mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 16mg
Do you have a favorite bread recipe?
Want more yummy bread? Here ya go…
Rustic Sourdough from The Stone Soup
Rye Toasting Bread with Dried Cherries & Pumpkin Seeds from the Kitchn
Artisan Bread from Artisan Bread in Five
Or, try my Zucchini Bread…
Or, maybe a slice of my Bourbon Banana Bread…
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