Wild Rice Bread

Because wild rice takes a while to cook, make it and refrigerate it beforehand. Pull it out of the fridge to continue with this hearty bread recipe.


Wild Rice Bread

by 2  people


add your rating
add a comment
Servings: 32
Serving size: 1  slice
Yield: 2 loaves (32 servings)
Prep Time: 20 mins
Recent Activity:
Ingredients
  • 4 1/2 - 4 3/4  cups 
    all-purpose flour
  • 2   packages 
    active dry yeast
  • 1   tablespoon 
    snipped fresh parsley or 1 teaspoon dried parsley, crushed
  • 1   teaspoon 
    snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
  • 1   cup 
    cooked wild rice
  • 1   cup 
    water
  • 1/4  cup 
    dry white wine or water
  • 3   tablespoons 
    butter or margarine
  • 2   tablespoons 
    sugar
  • 1   teaspoon 
    instant chicken bouillon granules
  • 1/4  teaspoon 
    salt
Directions
1.
Stir together 2 cups of the flour, the yeast, parsley, thyme, and wild rice in a large mixing bowl; set aside.
2.
Heat and stir water, wine or water, butter or margarine, sugar, bouillon, and salt in a medium saucepan just until warm (120 degrees F to 130 degrees F), butter almost melts, and bouillon dissolves. Add water mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
3.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (45 minutes to 1 hour).
4.
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes.
5.
Shape each half of the dough into a 6-inch round loaf, tucking edges underneath. Place loaves 3 inches apart on a greased baking sheet. Cover and let rise in a warm place until nearly double (30 to 40 minutes).
6.
Using a sharp knife, cut an X in the top of each loaf. Bake in a 375 degrees F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers (if necessary, cover loosely with foil during the last 10 minutes of baking to prevent overbrowning). Remove bread from pans and cool completely on wire racks.
7.
Place in an airtight container or bag and store at room temperature or in the refrigerator up to 3 days. Or, to freeze, place bread in a freezer container or bag and freeze for up to 3 months. Before serving, thaw bread at room temperature for 2 hours. Makes 2 loaves (32 servings).
Nutrition information
Per Serving: cal. (kcal) 76, Fat, total (g) 1, chol. (mg) 3, sat. fat (g) 1, carb. (g) 14, fiber (g) 1, pro. (g) 2, sodium (mg) 55, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Quick Bread Baking: Classic Zucchini Bread
...Whoever first came up with the idea to put squash into a quick bread deserves to be patted... of chowing down on zucchini bread after long days of play with the neighborhood kids. It was pretty much... later, I still adore it, and love to use this Healthified Zucchini Bread as my go-to recipe. click here... read more...
Sausage-Rice Casserole: 30-Minute Meal
...Fast is always good, and this Sausage-Rice Casserole clocks in at 25 minutes, making it one of our..., for most of us, anyway. You want hearty, too. And Sausage-Rice Casserole delivers the goods in a rice... sprinkled throughout. Or even an easy green salad, which would be a beautiful complement to this Sausage-Rice... read more...
No-Knead Sandwich Bread: The Easy Bread Anyone Can Master
...We go through a lot of bread in my house, between toast in the mornings, sandwiches for lunch... from this Whole Wheat Sandwich Bread recipe and this No-Knead Bread recipe and came up with a whole... with parchment in between so they don't stick together--it makes enough for two weeks. 3 1/4 cups bread flour 3... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products