A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Wild Rice, Pecan and Dried Cranberry Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Wild Rice, Pecan and Dried Cranberry Bread Recipe

Dense and hearty, very pretty (the dough and the loaves), and jam-packed with chewy, earthy wild rice, crunchy toasted pecan pieces and tart-sweet bursts of dried cranberry, it's a good keeper and pairs well with velvety mushroom or creamy chicken and rice soup; it makes interesting cheese sandwiches and out-of-the-ordinary breakfast toast, too. We hope you'll find a place for it in your bread repertoire.

At a glance

2 loaves, 14 slices per loaf
Nutrition information


Choose your measure:


  1. Mix together the sourdough starter, water, honey, whole wheat flour, and yeast in a glass or ceramic bowl, beat until very smooth, cover, and let sit for 1 to 2 hours, or until very bubbly.
  2. Transfer this bubbly mixture to the bowl of an electric mixer, beat in the salt, then gradually add the bread flour, beating to combine.
  3. Switch to the dough hook, and knead for about 8 minutes on medium speed. At the end of this time, the dough should be cohesive and on the slack side, but not extremely sticky.
  4. Knead in the wild rice, pecans, and cranberries. If you have trouble getting all these "extras" into the dough, knead the stubborn ones in by hand. Note: you can knead this dough completely by hand if you don't have a mixer; it'll be sticky, but not so sticky you can't handle it.
  5. Place the dough in a lightly greased bowl, cover, and set aside to rise until doubled in size, about 1 1/2 hours.
  6. Gently deflate the dough, divide it in half, and shape each piece into a round. Place the rounds into two well-floured 9 1/2" round lined bannetons, or well-floured 9" bowls, cover, and let rise again, this time until not quite doubled in size, 45 minutes to 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
  7. Transfer the rounds to a cornmeal-sprinkled or parchment-lined baking sheet and bake for 15 minutes.
  8. Turn the oven down to 375°F and bake for a further 20 to 25 minutes, or until a digital thermometer inserted in the center of one of the loaves registers 190°F.
  9. Remove the bread from the oven, and cool it completely on a rack.
  10. Wrap well, and store at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 1 slice, 58g
  • Servings Per Batch 14 slices
Amount Per Serving:
  • Calories 143 cal
  • Calories from Fat
  • Total Fat 3.9g
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium 186mg
  • Total Carbohydrate 22g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.