There’s something truly special about baking sourdough bread at home, especially when we add unique ingredients like wild rice and cranberries. This Cranberry Wild Rice Sourdough Bread combines the nutty texture of wild rice with the tart sweetness of cranberries, creating a loaf that’s both hearty and flavorful. It’s perfect for breakfast or as a savory snack.
Ingredients
To craft our Cranberry Wild Rice Sourdough Bread, we carefully select each ingredient to balance flavor and texture perfectly. Below are the essentials grouped by their use for clarity and efficiency.
For the Sourdough Starter
Our living starter is the heart of this bread, giving it its signature tang and natural rise.
- 100g all-purpose flour, sifted
- 100g whole wheat flour, for robust flavor
- 200g filtered water, lukewarm (around 75°F/24°C)
- Active sourdough culture from previous feed (about 50g), or a healthy starter ready to use
For the Bread Dough
These components build the structure and moisture of our bread, marrying with the wild rice and cranberry mix for richness.
| Ingredient | Quantity | Notes |
|---|---|---|
| Bread flour | 450g | High protein for a strong gluten network |
| Active sourdough starter | 150g | Fed and bubbly |
| Water | 320g | Lukewarm for optimal fermentation |
| Salt | 10g | Enhances overall flavor |
| Honey | 15g | Adds mild sweetness and aids crust color |
For the Wild Rice and Cranberry Mix
The mix is a star addition, contributing texture and bursts of tartness that define the loaf.
- 150g cooked wild rice, drained and cooled — chewiness adds a nutty earthiness
- 120g dried cranberries, unsweetened preferred for balance
- 1 tbsp orange zest, freshly grated, to brighten flavors
This ingredient combination creates a complex and rewarding texture that complements our sourdough bread’s hearty crumb beautifully.
Equipment Needed
To achieve the perfect Cranberry Wild Rice Sourdough Bread loaf, having the right equipment is essential. Each tool plays a key role in ensuring precise measurements, proper dough development, and flawless baking results. Below is a detailed list of the equipment we recommend for this recipe:
| Equipment | Purpose |
|---|---|
| Mixing bowls | For combining ingredients and fermenting dough |
| Digital kitchen scale | Accurate measurement of flour, water, and mix-ins |
| Dough scraper | Easy handling and shaping of sticky dough |
| Wooden spoon or spatula | Gentle folding and mixing without deflating |
| Bench knife | Dividing dough cleanly into portions |
| Dutch oven or baking stone | Creates ideal crust and even baking heat |
| Proofing basket (banneton) | Supports dough during final rise |
| Clean kitchen towel or plastic wrap | Covers dough to retain moisture |
| Cooling rack | Allows bread to cool evenly without sogginess |
In addition, a thermometer is beneficial to check water temperature during mixing and ensure your dough ferments at a consistent environment. A sharp serrated bread knife is indispensable for slicing the finished loaf without crushing its airy crumb.
Using these essential tools lets us maintain consistent technique and bake the wild rice and cranberry-enhanced sourdough with optimal texture and flavor. Each piece integrates into our workflow from mixes through fermentation to the final bake stage, enhancing our control over the entire process.
Preparing the Wild Rice and Cranberries
To achieve the perfect texture and flavor in our Cranberry Wild Rice Sourdough Bread, properly preparing the wild rice and cranberries is essential. This step ensures that the wild rice is tender yet slightly chewy and the cranberries retain their vibrant tartness.
Cooking the Wild Rice
- Measure ¾ cup of wild rice. Rinse it under cold running water to remove any debris or excess starch.
- Boil 2 ½ cups of water in a medium saucepan. Add the rinsed wild rice to the boiling water.
- Simmer the rice uncovered over low heat for about 45 to 50 minutes until the grains have split open and show a tender chewiness.
- Drain any remaining water using a fine mesh sieve. Spread the cooked rice on a baking sheet to cool quickly and prevent clumping.
Soaking the Dried Cranberries
- Place ½ cup of dried cranberries in a small bowl.
- Cover them with warm water or for added flavor, use warm apple juice. Let them soak for at least 15 minutes until plump.
- Drain and pat dry with a paper towel to avoid adding excess moisture to the dough.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Wild Rice | ¾ cup | Rinsed and cooked until tender |
| Water (for rice) | 2 ½ cups | Boiled and simmered |
| Dried Cranberries | ½ cup | Soaked and drained |
| Water or Apple Juice | As needed | Warm for soaking cranberries |
Key Tips for Success
- Do not overcook the wild rice. We want those tender, nuttier grains to add texture, not mushy rice that compromises the crumb.
- Always rinse the wild rice before cooking to keep the flavors clean and pure in the bread.
- Soaking the cranberries softens them and ensures they distribute evenly in the dough without drying it out.
- Using apple juice instead of water to soak cranberries adds a subtle fruity sweetness that complements the wild rice beautifully.
By carefully preparing these ingredients, we lay a strong foundation for building the rich, flavorful character of our Cranberry Wild Rice Sourdough Bread. Next, we will incorporate them into the dough to enhance both texture and taste.
Sourdough Starter Preparation
To create the vibrant flavor and perfect rise that defines our Cranberry Wild Rice Sourdough Bread, mastering the sourdough starter preparation is essential. This living culture provides natural leavening and complex tang, elevating the bread’s texture and taste. Let’s break down the process step-by-step:
Ingredients for the Starter
- 50g whole wheat flour
- 50g all-purpose flour
- 100g warm water (about 75°F / 24°C)
- 1 tablespoon active sourdough starter (from a previous batch or purchased)
Step-by-Step Instructions
- Mix Flours and Water
In a clean glass or plastic container, combine the whole wheat flour and all-purpose flour. Pour in the warm water. Stir vigorously with a wooden spoon or spatula until no dry flour patches remain and the mixture forms a thick batter.
- Add Active Starter Culture
Gently incorporate the active sourdough starter into the mixture for natural yeast and bacteria colonies. Mix evenly to distribute the culture.
- Cover and Ferment
Loosely cover with a breathable cloth or plastic wrap. This provides airflow while preventing contamination. Let the starter sit at room temperature (70°F–75°F, 21°C–24°C) for 12 to 18 hours. You’ll begin to see bubbles forming—a sign of active fermentation.
- Feed the Starter Regularly
After the initial fermentation, discard half of the starter and refresh with:
- 50g all-purpose flour
- 50g warm water
Stir well and cover again. Repeat this feeding every 12 hours for 3 to 5 days until the starter doubles in size within 4 to 6 hours of feeding and smells pleasantly tangy.
Signs of a Healthy Starter
| Indicator | Description |
|---|---|
| Bubbles | Visible oxygen release and activity |
| Doubling in size | Expansion within 4–6 hours |
| Tangy aroma | Sweet, slightly sour fragrance |
| Elastic texture | Thick, stretchy batter consistency |
“Our starter’s vitality directly impacts the strength and flavor development of the Cranberry Wild Rice Sourdough Bread.”
Tips for Optimal Starter Success
- Keep the starter in a consistent warm spot away from drafts.
- Use unchlorinated water to avoid killing yeast.
- Maintain a feeding schedule to keep the culture strong.
- Stir gently when mixing to incorporate air without disrupting the delicate yeast colonies.
With a lively sourdough starter perfected to these standards, we lay the foundation for the rustic, tangy character that beautifully complements the nutty wild rice and tart cranberries in our signature bread.
Mixing the Dough
Now that we have our wild rice and soaked cranberries ready and our sourdough starter vibrant and active, it’s time to combine everything into the dough. Mixing the dough correctly is crucial to develop gluten, distribute ingredients evenly, and prepare for fermentation.
Combining Ingredients
We start by measuring our flours and liquids precisely. Using our digital kitchen scale, combine the following in a large mixing bowl:
- 375g bread flour
- 75g whole wheat flour
- 350g water at about 80°F (27°C)
- 150g active sourdough starter
- 10g salt
- 15g honey
Step-by-step mixing process:
- Autolyse: Pour the bread flour, whole wheat flour, and water into the bowl. Mix gently until there are no dry spots. Cover and let it rest for 30 to 45 minutes. This helps hydrate the flour and starts gluten formation.
- Add sourdough starter and honey: After autolyse, add the sourdough starter and honey. Mix until fully incorporated.
- Add salt: Sprinkle the salt over the dough and mix thoroughly to distribute it evenly.
We recommend using a dough scraper or wooden spoon for mixing to avoid overworking the dough. The dough will feel sticky and slightly tacky when mixed correctly.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Bread flour | 375g | Provides structure and gluten |
| Whole wheat flour | 75g | Adds flavor and nutrition |
| Water | 350g | Hydrates flour and activates starter |
| Active sourdough starter | 150g | Leavens the dough and adds tangy flavor |
| Salt | 10g | Controls fermentation and strengthens gluten |
| Honey | 15g | Adds subtle sweetness and aids fermentation |
Incorporating Wild Rice and Cranberries
Once the base dough is well mixed, it’s time to fold in the cooked wild rice and soaked cranberries for that signature nutty texture and burst of tart sweetness.
Key steps:
- Transfer the dough to a lightly floured surface.
- Gently spread the dough to flatten it slightly.
- Sprinkle the drained wild rice and cranberries evenly over the dough surface.
- Fold the dough over itself several times to incorporate the additions without deflating the air bubbles.
- Use gentle, deliberate motions to ensure wild rice and cranberries are evenly distributed throughout the dough.
“Be mindful not to crush the cranberries to maintain their tart pockets inside the loaf.“
The dough will feel denser after this step but maintain elasticity. Let the dough rest for 20 minutes before proceeding to bulk fermentation. This resting period helps the additions meld with the dough structure.
Our deliberate approach during the mixing and folding process guarantees an even distribution of cranberries and wild rice, creating a rustic loaf that’s texturally dynamic and flavor-rich.
Bulk Fermentation
During bulk fermentation, our cranberry wild rice sourdough bread dough undergoes its critical first rise, developing flavor and strength. This stage transforms the mixed ingredients into a cohesive, airy structure with complex tang from the sourdough starter.
Step-by-Step Bulk Fermentation Process
- First Fold and Rest
Immediately after mixing, gently transfer the dough to a lightly oiled bowl. Cover to maintain moisture and temperature. Let it rest undisturbed for 30 minutes to start gluten development.
- Stretch and Fold Series
Every 30 minutes for the next 2 hours, perform a set of stretch and folds:
- Wet your hands to avoid sticking.
- Reach under the dough edge, stretch it upward, then fold it over the top.
- Turn the bowl and repeat 3-4 times per session.
This technique strengthens the gluten network and evenly distributes the wild rice and cranberries without deflating the dough.
- Bulk Fermentation Duration
- Total bulk fermentation time: 3 to 4 hours at ~75°F (24°C).
- Look for a dough that has expanded by about 50% and feels airy with bubbles visible beneath the surface.
- Temperature Impact Table
| Temperature (°F) | Bulk Fermentation Time | Dough Expansion Indicator |
|---|---|---|
| 70 | 4 to 5 hours | Moderate rise, gentle bubbles |
| 75 (ideal) | 3 to 4 hours | Noticeable rise, active bubbles |
| 80 | 2 to 3 hours | Rapid rise, very airy texture |
Signs of Proper Bulk Fermentation
- The dough should feel lighter and slightly puffy.
- Small bubbles under the surface indicate active fermentation.
- When poked, the dough should slowly spring back but leave a slight indentation.
- The aroma will be pleasantly tangy with subtle sweetness from honey and fruit components.
“Bulk fermentation is the heartbeat of our cranberry wild rice sourdough bread. Investing time here rewards us with depth of flavor and a beautifully textured crumb.“
Tips for Optimal Bulk Fermentation
- Keep the dough covered with a damp towel or plastic wrap to prevent drying.
- Maintain a warm, stable environment between 72°F and 75°F for consistent proofing.
- Avoid rushing bulk fermentation; underproofed dough produces dense bread.
- Overproofing will cause the dough to collapse and lose structure, especially with fruit inclusions.
Mastering this step builds the foundation for a vibrant crumb, complex sourdough flavor, and an inviting chewy crust — perfectly complementing cranberries’ bright tartness and wild rice’s nutty chewiness.
Shaping the Dough
Shaping the dough is a critical step in crafting our Cranberry Wild Rice Sourdough Bread. It sets the foundation for the crumb structure and the loaf’s final rise and appearance. We begin shaping once the bulk fermentation signals are met—the dough should be puffy, elastic, and expanded nearly double in size.
Step 1: Prepare Your Workspace
Lightly flour a clean surface and your hands to prevent sticking without adding excess flour that can stiffen the dough. Have your dough scraper handy for gentle handling.
Step 2: Turn Out the Dough
Gently turn the dough out onto the floured surface, being careful not to deflate the air bubbles developed during fermentation. Use a bench scraper to lift and fold the edges underneath, shaping a rough round.
Step 3: Pre-Shape the Dough
Shape the dough into a loose ball by cupping your hands around it and gently rotating it on the work surface. This pre-shaping helps build surface tension without compressing the dough too much. Let it rest for 15-20 minutes covered with a damp towel to relax the gluten.
Step 4: Final Shaping
After resting the dough, we begin the final shaping:
- Flatten the dough gently with your fingertips to release large gas bubbles.
- Fold one side of the dough towards the center, then repeat with the remaining three sides, creating surface tension.
- Flip the dough seam-side down and cup your hands while rotating the dough away from you to tighten the shape.
- Use your bench scraper to tuck the dough underneath as you rotate, ensuring a taut, smooth surface.
Key Tips for Shaping:
| Aspect | Detail |
|---|---|
| Handle Gently | Preserve gas bubbles for an open crumb |
| Surface Tension | Essential for a strong rise and round loaf shape |
| Rest Time | Allow dough to relax between shaping phases to avoid tearing |
| Avoid Excess Flour | Prevents dough stiffness and dense crumb |
As we shape our Cranberry Wild Rice Sourdough, the flecks of wild rice and cranberries become beautifully embedded in the dough’s surface, promising a rustic look and bursts of flavor in every bite.
Final Step: Place in Proofing Basket
Transfer the shaped dough seam-side up into a floured proofing basket or banneton. Cover it with a cloth or plastic wrap to retain moisture during the final proof. This resting phase allows the dough to rise again and develop its character before baking.
“A well-shaped dough creates a loaf that bakes evenly, rises beautifully, and showcases the unique texture of wild rice with the tart cranberries in every slice.”
By mastering this shaping process, we ensure our sourdough not only tastes incredible but also looks artisanal and inviting.
Proofing the Dough
After shaping the dough and placing it into the proofing basket, our next critical step is the proofing stage. This phase allows the dough to rise and develop its full flavor and texture. Proper proofing ensures our Cranberry Wild Rice Sourdough Bread has a light crumb and an open structure, beautifully showcasing the texture of the wild rice and bursts of tart cranberries.
Step-by-Step Proofing Process
- Cover the dough
Use a clean kitchen towel or plastic wrap to cover the proofing basket. This traps moisture preventing the dough from drying out during the rise.
- Choose the right environment
Proof the dough in a warm, draft-free space ideally between 75°F and 80°F. If your kitchen is cooler, consider placing the basket inside a turned-off oven with just the oven light on or use a proofing box for consistent warmth.
- Timing the proof
At room temperature, proofing typically takes 3 to 5 hours. To avoid over-proofing, check periodically. We look for the dough to roughly double in size and pass the “poke test”:
Gently press a finger into the dough about half an inch deep.
- If the indentation springs back slowly but remains slightly visible, the dough is perfectly proofed.
- If it springs back quickly, it needs more time.
- If it doesn’t spring back at all, it may be over-proofed.
- Consider cold proofing for flavor
For added depth in flavor and better texture, you can cold-proof the dough in the refrigerator for 12 to 16 hours. This slower fermentation enhances the tang of the sourdough and tightens the crumb structure.
Proofing Table at a Glance
| Proofing Method | Temperature Range | Duration | Notes |
|---|---|---|---|
| Room Temperature | 75°F – 80°F | 3 – 5 hours | Quick rise, optimal flavor |
| Cold Proofing | 38°F – 45°F | 12 – 16 hours | Enhanced tang, improved shelf life |
Key Proofing Tips
- Avoid rushing: Under-proofed dough will be dense and lack flavor.
- Watch for over-proofing: Dough that collapses loses its structure and won’t rise properly during baking.
- Maintain humidity: A moist environment prevents a dry crust and supports better expansion during proofing.
By mastering the proofing stage, we allow the vibrant flavors of our sourdough starter, combined with the chewy wild rice and tart cranberries, to fully develop. This results in a perfectly risen loaf with a wonderfully complex flavor profile and an artisanal look that is both rustic and inviting.
Baking Instructions
To achieve the perfect Cranberry Wild Rice Sourdough Bread crust and crumb, precise oven preparation and baking time are essential. Let’s walk through these critical final steps.
Preparing the Oven
- Preheat the oven to 475°F (246°C) at least 45 minutes before baking. This ensures the oven and our baking vessel are evenly heated for optimal heat retention.
- Place a Dutch oven or baking stone on the middle rack while preheating to create the intense radiant heat necessary for a beautiful crust.
- Use a rack positioned in the lower third of the oven if you’re using a baking stone alone, to promote bottom heat.
- Just before placing the loaf inside, score the dough using a sharp serrated knife or lame. This controls expansion and enhances crust texture.
- Carefully transfer the dough on parchment paper into the hot Dutch oven or onto the preheated baking stone.
- Quickly cover the Dutch oven with its lid or, if baking on a stone, create steam by adding a tray of hot water to the bottom of the oven or spraying water around the oven walls. Steam is vital for crust development and gloss.
Baking Time and Temperature
| Step | Temperature | Time | Description |
|---|---|---|---|
| Initial Bake | 475°F (246°C) | 20 minutes | Covered in Dutch oven or with steam to promote oven spring and crust formation. |
| Second Bake | 450°F (232°C) | 20-25 minutes | Remove lid or steam source, continue baking to develop deep golden color and finish crust crisping. |
| Cooling | Room Temp | Minimum 1 hour | Transfer to cooling rack to prevent sogginess and complete crumb setting. |
- After the initial 20 minutes, remove the Dutch oven lid or stop steam generation to dry out the crust.
- Watch for a deep golden-brown color as an indicator of perfectly baked bread.
- Allow the loaf to cool completely before slicing to ensure the crumb texture stabilizes and flavors fully develop.
Cooling and Storing the Bread
After baking our Cranberry Wild Rice Sourdough Bread, proper cooling and storage are vital to preserve its texture, flavor, and freshness.
Cooling the Bread
- Transfer the bread from the Dutch oven or baking vessel to a cooling rack immediately upon removal from the oven. This prevents moisture buildup and soggy crust.
- Allow the bread to cool completely at room temperature for at least 2–3 hours. This resting period lets the crumb set firmly and flavors develop fully.
- Avoid slicing the bread while it is warm, as this can cause the crumb to become gummy and dense.
“Patience during cooling is key to unlocking the full character of our Cranberry Wild Rice Sourdough Bread.“
| Cooling Step | Action | Reason |
|---|---|---|
| Immediate transfer | Place loaf on cooling rack | Prevents moisture condensation |
| Cooling duration | Let bread cool 2–3 hours at room temperature | Allows crumb structure and flavor to set |
| Avoid early slicing | Wait until bread is fully cooled before cutting | Maintains crumb texture and prevents gumminess |
Storing the Bread
To extend the freshness of our Cranberry Wild Rice Sourdough Bread, follow these storage guidelines:
- Short-term storage (up to 2 days): Store the bread at room temperature in a paper bag or loosely wrapped in a clean kitchen towel. This keeps the crust crisp while preventing the bread from drying out.
- Medium-term storage (up to 1 week): Wrap the cooled loaf tightly in plastic wrap or place it inside an airtight container. Keep it in a cool, dry place.
- Long-term storage: Slice the bread and freeze it in airtight freezer bags. To enjoy, toast or thaw slices at room temperature.
“For optimal crust and crumb preservation, avoid refrigerating the bread, as this can accelerate staling.”
| Storage Type | Method | Duration | Notes |
|---|---|---|---|
| Short-term | Paper bag or kitchen towel | 1–2 days | Maintains crust crispness |
| Medium-term | Plastic wrap or airtight container | Up to 1 week | Protects against drying, softens crust slightly |
| Long-term | Sliced in airtight freezer bags | Up to 3 months | Best to toast or thaw before serving |
By carefully cooling and storing our Cranberry Wild Rice Sourdough Bread, we ensure each slice delivers the perfect balance of nutty wild rice, tart cranberries, and rich sourdough flavor.
Serving Suggestions
Our Cranberry Wild Rice Sourdough Bread offers a vibrant blend of textures and flavors that pair beautifully with a variety of dishes. Here are some carefully crafted serving suggestions to highlight the bread’s nutty wild rice and tart cranberry notes.
Breakfast Pairings
- Butter and Honey: Spread a thick layer of creamy butter and drizzle local honey for a simple yet luxurious start to the day.
- Cream Cheese and Smoked Salmon: Top with cream cheese, smoked salmon, and fresh dill for a balanced savory-sweet morning treat.
- Avocado Toast: Mash ripe avocado and sprinkle with chili flakes and sea salt for a rich, textured bite that complements the bread’s nutty crust.
Lunch & Snack Ideas
- Grilled Cheese Sandwich: Use sharp cheddar or Gruyère and grill until golden brown, allowing the cranberries to add bursts of flavor with each bite.
- Open-Faced Sandwich: Layer turkey, arugula, and cranberry mustard for a delightful mix of textures and tastes.
- Soup Accompaniment: Serve alongside wild mushroom, butternut squash, or creamy tomato soup to balance the bread’s hearty texture.
Dinner Enhancements
- Charcuterie Board: Include slices as part of a charcuterie spread with cured meats, aged cheeses, olives, and nuts.
- Salad Croutons: Cube and toast the bread to add an unexpected cranberry sweetness and chewy texture to mixed green or spinach salads.
- Side for Stews and Roasts: The bread’s crusty exterior and soft crumb are perfect for soaking up rich gravies and stews.
Serving Temperature and Presentation Tips
- Serve the bread at room temperature to best enjoy the aroma and crumb structure.
- For an elevated presentation, lightly toast slices before serving to enhance the nuttiness of the wild rice and the tartness of cranberries.
| Serving Suggestion | Recommended Accompaniments | Serving Tips |
|---|---|---|
| Breakfast | Butter, honey, cream cheese, smoked salmon | Serve fresh or toasted |
| Lunch / Snack | Cheddar, arugula, cranberry mustard | Use open-faced sandwiches or grill |
| Dinner | Cured meats, cheeses, soups, stews | Enjoy with rich flavors and gravies |
“Our Cranberry Wild Rice Sourdough Bread truly shines when paired thoughtfully. These serving ideas help celebrate its complex flavor and artisanal character.”
Use these suggestions to create a memorable eating experience that highlights all the textures and flavors we have carefully developed in our sourdough masterpiece.
Conclusion
Baking Cranberry Wild Rice Sourdough Bread is a rewarding journey that brings together unique textures and flavors in every slice. With the right techniques and attention to detail, we can create a loaf that’s both rustic and refined.
This bread not only satisfies our taste buds but also offers endless possibilities for pairing and serving. Whether enjoyed fresh or toasted, it’s a versatile addition to any meal.
Embracing this recipe encourages us to explore the art of sourdough baking while celebrating wholesome ingredients that elevate our homemade bread experience.
Frequently Asked Questions
What ingredients are needed for Cranberry Wild Rice Sourdough Bread?
The bread requires a sourdough starter, bread flour, whole wheat flour, water, salt, honey, cooked wild rice, and soaked dried cranberries. These create a nutty, tangy, flavorful loaf.
How do I prepare the wild rice and cranberries for the bread?
Cook the wild rice until tender but chewy, rinse before cooking, and soak cranberries in warm water or apple juice to enhance flavor and ensure even distribution in the dough.
What tools are essential for baking this sourdough bread?
Key tools include mixing bowls, a digital kitchen scale, dough scraper, wooden spoon, bench knife, proofing basket, Dutch oven or baking stone, thermometer, and a serrated knife.
How do I know if my sourdough starter is healthy?
Look for visible bubbles, doubling in size, a tangy aroma, and an elastic texture. Keep it in a warm place and use unchlorinated water for best results.
What is the best technique for mixing the dough?
Start with an autolyse phase to hydrate flour, then mix in salt, honey, and starter. Gently fold in wild rice and cranberries to keep the dough airy and evenly textured.
How long should the dough bulk ferment?
Bulk fermentation typically takes several hours at a warm temperature until the dough roughly doubles in size, showing strength and elasticity before shaping.
What’s the purpose of proofing the dough?
Proofing allows the dough to rise fully, developing flavor and texture. Use a warm environment, cover to retain moisture, and perform the poke test to check readiness.
How should I bake the Cranberry Wild Rice Sourdough Bread?
Preheat oven to 475°F, bake in a Dutch oven or on a baking stone with steam for crust, score the loaf, bake high then lower temperature for a golden crust, and cool completely before slicing.
What are the best ways to store the bread?
Cool on a rack for 2–3 hours, then store short-term in a paper bag, medium-term wrapped in plastic or airtight containers, and freeze long-term in airtight bags after slicing.
How can I serve Cranberry Wild Rice Sourdough Bread?
Serve at room temperature or toasted. Great with butter and honey, cream cheese and smoked salmon, as sandwiches, alongside soups, on charcuterie boards, or as salad croutons.