Cranberry Wild Rice Bread Recipe

We first discovered cranberry wild rice bread at our family camp in northern Minnesota, yes it’s the best camp ever, and not just because they served this delightful bread for lunch on sandwich day 🙂 

Every summer my mom raves about the wild rice cranberry bread and so I thought it would be fun to make our own version of the recipe so we can have it any time of year! It truly is a versatile recipe for all seasons.  It tastes amazing for your cold chicken salad sandwiches in summer, alongside your favorite soups, and it will make grilled cheese nights even better.

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How to Make Cranberry Wild Rice Bread

Ingredients

  • Wild Rice – It needs to be cooked wild rice.  You can buy cooked wild rice in cans at the grocery store or you can make your own.  Make extra and you can use it for this yummy chicken wild rice salad!
  • Flour – I use a mixture of whole wheat flour and all purpose
  • Active Dry Yeast
  • Honey
  • Dried Cranberries
  • Olive Oil
  • Salt
  • Butter

Process

Start by mixing your warm water, honey and olive oil in a large mixing bowl.  Sprinkle a packet of active dry yeast on top and stir. Let it sit for 5-10 minutes until frothy.

In a separate large bowl combine both flours and salt. 

Add softened butter to the yeast mixture and combine.  

Add dry ingredients into the large mixing bowl with the wet ingredients and mix until the dough starts to form.  

Add the wild rice and cranberries to the dough. 

Knead for 8-10 minutes until dough becomes elastic and smooth.  If it seems too sticky, you can add more flour. 

Place dough ball in a greased bowl and set in a warm place to rise for 1-2 hours until doubled in size. 

Once doubled in size, punch down the dough to release the air and shape into a loaf on a floured surface.  – Here is a very helpful video to learn how to make a loaf.

Place your loaf in a greased loaf pan and cover it with a damp tea towel. Let dough rise again for 30-45 minutes. 

Preheat oven to 350.  Once dough has finished rising bake for 30-35 minutes until top is golden brown.

Remove from oven and place on a wire rack to cool and enjoy! This bread tastes great as a base for this wild rice chicken salad!

Mix-Ins

We use cranberries in this recipe, but you could substitute for other dried fruits such as raisins or cherries.

You could also add walnuts or other nuts you enjoy in bread if you like the extra crunch.

Storage

The bread will stay good for 3-5 days in an airtight container or plastic wrap on the kitchen counter.   You could also freeze the entire loaf in an air tight freezer bag.  Use within 3 months for the best taste! 

If you enjoyed this recipe please leave a comment and rating, we would greatly appreciate it! 

Cranberry Wild Rice Bread Recipe

Cranberry Wild Rice Bread Recipe

Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 2 hours 30 minutes
Total Time: 3 hours 20 minutes

A delicious and hearty bread recipe for your favorite soups and sandwiches!

Ingredients

  • 1 cup warm water
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 packet active dry yeast
  • 1 cup whole wheat flour
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons softened butter
  • 1 cup cooked wild rice
  • 1 cup dried cranberries

Instructions

  1. Start by mixing your warm water, honey and olive oil in a large mixing bowl.  Sprinkle a packet of active dry yeast on top and stir. Let it sit for 5-10 minutes until frothy.
  2. In a separate large bowl combine both flours and salt. 
  3. Add softened butter to the yeast mixture and combine.  
  4. Add dry ingredients into the large mixing bowl with the wet ingredients and mix until the dough starts to form.  
  5. Add the wild rice and cranberries to the dough. 
  6. Knead for 8-10 minutes until dough becomes elastic and smooth.  If it seems too sticky, you can add more flour. 
  7. Place dough ball in a greased bowl and set in a warm place to rise for 1-2 hours until doubled in size. 
  8. Once doubled in size, punch down the dough to release the air and shape into a loaf on a floured surface.
  9. Place your loaf in a greased loaf pan and cover it with a damp tea towel. Let dough rise again for 30-45 minutes. 
  10. Preheat oven to 350.  Once dough has finished rising, bake for 30-35 minutes until top is golden brown.
  11. Bread is done once it sounds hollow when you tap on it or when it reaches an internal temperature of 195° F.
  12. Remove from oven and place on a wire rack to cool. Allow to cool for a few minutes before slicing.

Notes

I used a stand mixer to knead the dough, but you could also knead by hand until dough is elastic and smooth.

If your bread is browning too quickly while baking, place aluminum foil over the top of it for the remaining time in the oven.

Freeze individual slices for easy meal prep on busy mornings!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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9 Comments

  1. I like this recipe better than others as it is not sweet and it is very versatile for making changes to it, hence also making it more versatile for use for other things like sandwiches, french toast, plain toast, with meals, bread bowl when cooked in a Dutch oven, etc. I use a bread machine to prep the dough. I have cooked it in a Dutch oven (450 for 30 mins & 10 min uncovered). I have also taken out the oil & butter to make it more of an artesian style bread in the Dutch oven with a crunchy crust or make it into baguettes. Also, I have replaced the whole wheat flour with all white or substituted the wheat flour with other kinds. You can even add some nuts or sunflower seeds. Nice recipe.

  2. This recipe was very easy to follow and the bread turned out amazing!! I hope I don’t eat it all before my family arrives over New Year’s weekend! Thank you, Emily!!
    Lorelie

  3. Hi! Is the Camp you reference by chance Camp Du Nord? I’ve been going there for years and have never asked for the recipe, but I’ve wondered how to bake the same delicious bread. I’m really excited to try this! Thank you!

    1. Hi Jenn! Oh funny! It is a different camp, but I love that it’s a shared tradition among camps in northern minnesota 🙂 I hope you love the recipe and it brings back great memories!

  4. I have made this yummy bread 4 times now! The recipe is easy to follow, and the bread tastes even better the second day after the flavors blend together. I like my slice with deli turkey lunch meat on it!
    LR

    1. Hi Desiree! I have not tried it with fresh frozen cranberries so cannot say how it would turn out. If you try it, please report back and let us know how it was! 🙂

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