We’ve always loved experimenting with sourdough, and our Cranberry Wild Rice Sourdough Bread recipe brings a fresh twist to this timeless staple. Drawing from North American flavors, it combines the tangy bite of fermented dough with nutty wild rice and tart cranberries for a hearty loaf that’s as nutritious as it is delicious.
This bread isn’t just for bakers; it’s an easy way to elevate your meals with wholesome ingredients. Whether you’re toasting it for breakfast or serving it at dinner, we’ll guide you through simple steps to create a showstopper that impresses everyone at the table.
Ingredients
To craft our Cranberry Wild Rice Sourdough Bread, we select high-quality ingredients in the order we incorporate them. This ensures optimal fermentation and flavor balance.
- 100 grams active sourdough starter: Use a bubbly, active starter that’s been fed and doubled in size for the best rise.
- 300 grams water, lukewarm: Measure at around 35°C (95°F) to activate the starter without killing it.
- 500 grams bread flour: Opt for unbleached bread flour for its high protein content, which supports a chewy texture.
- 100 grams cooked wild rice, cooled: Prepare by boiling wild rice until tender, then drain and cool completely to prevent excess moisture in the dough.
- 100 grams dried cranberries: Choose unsweetened varieties for a tart contrast; chop roughly if you prefer smaller pieces.
- 10 grams salt: Use fine sea salt for even distribution, added during mixing to control gluten development.
Tools and Equipment
With our high-quality ingredients lined up for the Cranberry Wild Rice Sourdough Bread, we now turn to the essential tools that make the baking process seamless and precise. Gathering the right equipment ensures accurate measurements, proper fermentation, and a beautifully textured loaf that highlights the nutty wild rice and tart cranberries.
To prepare this recipe effectively, we’ll rely on a few key items. We’ve organized them below in the order we use them, emphasizing their role in achieving optimal results:
- Digital kitchen scale: We start with this for precise weighing of ingredients like the 500 grams of unbleached bread flour and 100 grams of cooked wild rice, ensuring consistent dough hydration and fermentation.
- Large mixing bowl: Next, we use this sturdy bowl to combine the active sourdough starter with lukewarm water, allowing for easy stirring and initial dough development.
- Dough scraper: This handy tool helps us fold and shape the dough during the mixing and proofing stages, preventing sticking and incorporating the dried cranberries evenly.
- Proofing basket (banneton): We recommend this for the bulk fermentation phase, as it supports the dough’s structure and imparts that signature sourdough shape to our Cranberry Wild Rice Sourdough Bread.
- Dutch oven or baking stone: Essential for the final bake, this provides even heat distribution and a crispy crust, enhancing the bread’s nutty flavors and tangy notes.
- Instant-read thermometer: We use this to check the internal temperature of the baked loaf, ensuring it reaches 200°F for perfect doneness without over-baking.
By using these tools, we guarantee a smooth process from mixing to baking, resulting in a loaf that’s as impressive as it is delicious.
Instructions
We guide you through crafting our delicious Cranberry Wild Rice Sourdough Bread using the fresh ingredients and essential tools we’ve outlined, ensuring a seamless process from start to finish for that perfect tangy and nutty loaf.
Prepare the Sourdough Starter
First, we activate our sourdough starter to ensure it’s bubbly and vigorous for optimal fermentation. Take 100 grams of the active starter from your ingredients list and feed it with 50 grams of unbleached bread flour and 50 grams of lukewarm water in a clean jar—stir thoroughly until fully combined, then cover loosely and let it sit at room temperature for 4 to 6 hours until it doubles in size and smells pleasantly yeasty with a hint of tartness.
Cook the Wild Rice
Next, we prepare the wild rice to add its nutty texture and earthy flavor to the bread. Rinse 100 grams of wild rice under cold water in a fine-mesh sieve to remove debris, then transfer it to a medium saucepan with 200 grams of water and bring to a boil over high heat—reduce to a simmer, cover, and cook for 40 to 50 minutes until the grains are tender yet slightly chewy. Drain any excess water, spread the rice on a plate to cool completely, and set aside for that satisfying crunch in every bite.
Mix the Dough
We blend the elements to form the base of our Cranberry Wild Rice Sourdough Bread, creating a dough that’s sticky yet full of potential. In a large mixing bowl, combine 100 grams of your active sourdough starter with 300 grams of lukewarm water and stir until dissolved—add 500 grams of unbleached bread flour, 100 grams of the cooked wild rice, 100 grams of unsweetened dried cranberries, and 10 grams of fine sea salt, then mix with a dough scraper until a shaggy dough forms, about 2 to 3 minutes, evoking the promise of tart bursts and nutty notes in the final loaf.
First Fermentation
We initiate the First Fermentation to develop the dough’s complex flavors and airy structure, a crucial step for our Cranberry Wild Rice Sourdough Bread. Cover the bowl with a damp cloth and let the dough rest at room temperature for 30 minutes, then perform a series of folds every 30 minutes for the next 2 hours—gently lift and fold the edges over the center to build strength and incorporate air, allowing it to rise for a total of 3 to 4 hours until it doubles in size, filling your kitchen with an irresistible fermented aroma that hints at the bread’s tangy depth.
Shape the Loaf
With the dough now vibrant and elastic, we shape the loaf to prepare it for its final rise, ensuring our Cranberry Wild Rice Sourdough Bread achieves a beautiful, rustic form. Lightly flour your work surface, turn out the fermented dough, and use a dough scraper to gently shape it into a round boule by folding the edges under itself—apply light pressure to create surface tension, then place it seam-side up in a floured proofing basket, taking about 1 to 2 minutes, so the cranberries and wild rice peek through for a visually appealing, textured crust.
Second Fermentation
We proceed to the Second Fermentation to refine the dough’s rise and enhance its flavors, proofing our Cranberry Wild Rice Sourdough Bread for peak oven-spring. Cover the proofing basket with a cloth and let the shaped loaf ferment at room temperature for 1 to 2 hours, or refrigerate overnight for a more pronounced sourdough tang—check for readiness by gently pressing the dough; it should spring back slowly, building anticipation for the chewy interior and glossy, golden exterior.
Bake the Bread
Finally, we bake our Cranberry Wild Rice Sourdough Bread to golden perfection, transforming the fermented dough into a aromatic masterpiece. Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes, then carefully transfer the proofed loaf to the hot Dutch oven, cover, and bake for 20 minutes—uncover and bake for another 20 to 25 minutes until the internal temperature reaches 200°F to 205°F (as measured with an instant-read thermometer), yielding a loaf with a crisp, crackling crust and the mouthwatering scent of toasted cranberries and wild rice.
Cool the Bread
To preserve the bread’s texture and flavors, we cool our Cranberry Wild Rice Sourdough Bread completely before slicing. Remove the baked loaf from the Dutch oven and place it on a wire rack for at least 1 hour, allowing the steam to escape and the crumb to set, ensuring each slice reveals a moist, flavorful interior with visible flecks of cranberries and wild rice for the ultimate enjoyment.
Make-Ahead Instructions
As we guide you through crafting our Cranberry Wild Rice Sourdough Bread, planning ahead can make the process even more seamless and flexible. Whether you’re preparing for a busy week or a special gathering, these Make-Ahead Instructions allow you to build complex flavors and textures without last-minute rushes. By leveraging the fermentation process and proper storage, we ensure your bread retains its nutty wild rice essence and tart cranberry zing.
Preparing the Sourdough Starter in Advance
We recommend activating your sourdough starter 1 to 2 days before you plan to mix the dough. This step maximizes fermentation activity for a lighter, more flavorful loaf. Follow these steps:
- Day 1: Feed your starter with 50 grams of flour and 50 grams of water. Let it sit at room temperature until it doubles in size, typically 4 to 6 hours.
- Day 2: If not using immediately, store the refreshed starter in the refrigerator to slow fermentation. Refresh it again 4 to 6 hours before mixing the dough for optimal results.
Cooking Wild Rice Ahead of Time
Cooking the wild rice can be done up to 3 days in advance, freeing up time for other steps. This ensures the rice integrates smoothly, adding its earthy, nutty texture to the bread.
- Cook 100 grams of wild rice according to package instructions, using 200 grams of water and a pinch of salt for enhanced flavor.
- Once cooled, store the rice in an airtight container in the refrigerator. Reincorporate it into the dough mixture straight from the fridge for a quick assembly.
Mixing and First Fermentation
You can mix the full dough and complete the first fermentation up to 24 hours ahead. This technique, known as cold fermentation, develops deeper flavors and makes scheduling easier.
To do this:
- Combine the ingredients as outlined in our earlier steps: 100 grams of active sourdough starter, 300 grams of lukewarm water, 500 grams of unbleached bread flour, 100 grams of cooked wild rice, 100 grams of unsweetened dried cranberries, and 10 grams of fine sea salt.
- After mixing, let the dough undergo its initial bulk fermentation at room temperature for 2 to 4 hours until it rises by about 50%.
- Transfer the dough to the refrigerator for up to 24 hours. This slows the yeast activity, enhancing the tangy fermented dough profile.
| Make-Ahead Step | Preparation Time | Storage Method | Benefits |
|---|---|---|---|
| Sourdough Starter | 1-2 days | Refrigerator | Boosts activity for better rise |
| Wild Rice | Up to 3 days | Airtight container | Maintains texture and flavor |
| Dough Mixing & Ferment | Up to 24 hours | Refrigerator (covered) | Develops complex, tangy flavors |
Shaping and Second Fermentation
For even more flexibility, shape the dough and start the second fermentation ahead of time. This works well if you want fresh-baked bread without the full process on baking day.
- Shape the dough as described previously and place it in a proofing basket.
- Cover and refrigerate for up to 12 hours. When ready to bake, let it come to room temperature for 1 to 2 hours before proceeding to the oven. This step ensures a beautifully textured loaf with a golden crust.
By following these Make-Ahead Instructions, we help you enjoy the rewarding process of baking Cranberry Wild Rice Sourdough Bread on your schedule, preserving its irresistible combination of flavors and textures.
Conclusion
We’ve loved sharing this Cranberry Wild Rice Sourdough Bread recipe with you, as it’s a fantastic way to bring bold flavors and nutrition to your table.
It’s not just about baking; it’s about creating something special that elevates everyday meals.
Give it a try and enjoy the rewarding results—we’re confident it’ll become a favorite in your kitchen.
Frequently Asked Questions
What is Cranberry Wild Rice Sourdough Bread?
Cranberry Wild Rice Sourdough Bread is a flavorful loaf blending tangy fermented dough, nutty wild rice, and tart cranberries. It draws from North American tastes, offering nutritional benefits like fiber and whole grains, and works well for any meal. This recipe emphasizes simple steps for a versatile, impressive bake.
What ingredients are needed for the recipe?
You’ll need 100 grams of active sourdough starter, 300 grams of lukewarm water, 500 grams of unbleached bread flour, 100 grams of cooked wild rice, 100 grams of unsweetened dried cranberries, and 10 grams of fine sea salt. These high-quality ingredients ensure optimal fermentation, texture, and flavor balance for a delicious result.
What tools are required to make this bread?
Essential tools include a digital kitchen scale for accurate measurements, a large mixing bowl for dough combining, a dough scraper for shaping, a proofing basket for fermentation, a Dutch oven or baking stone for even baking, and an instant-read thermometer for doneness. These items help achieve a smooth process and a perfectly textured loaf.
How do I make Cranberry Wild Rice Sourdough Bread?
Start by activating your sourdough starter, cook the wild rice, mix the dough, and let it ferment for flavor development. Shape the loaf, allow a second rise, then bake in a preheated Dutch oven until golden. Cool completely before slicing to maintain texture. The process takes about 12-24 hours total, including fermentation.
Can I prepare this bread in advance?
Yes, activate the sourdough starter 1-2 days ahead and cook wild rice up to 3 days in advance. Mix and ferment the dough up to 24 hours early with cold fermentation for deeper flavors. You can also shape and refrigerate the dough for up to 12 hours before baking, making it easy to fit into your schedule.