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Three-Grain Wild Rice Bread

Three-Grain Wild Rice Bread
Wild rice really shines in this one-of-a-kind recipe. The first time I made this bread, I knew I'd found a new favorite. Everyone who has tried it since confirms that over and over again!
32 ServingsPrep: 20 min. + rising Bake: 35 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 2 cups warm 2% milk (110° to 115°)
  • 2 cups whole wheat flour
  • 1/2 cup rye flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup honey
  • 2 tablespoons butter, melted
  • 2 teaspoons salt
  • 4 to 4-1/2 cups bread or all-purpose flour
  • 1 cup cooked wild rice, cooled to room temperature
  • 1 egg
  • 1 tablespoon cold water

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, whole
  • wheat flour, rye flour, oats, honey, butter, salt and 2 cups bread
  • flour. Beat until smooth. Stir in wild rice and enough remaining
  • bread flour to form a stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 8-10 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch dough down. Turn onto a lightly floured surface; divide in
© Taste of Home 2013

2 of 2

Three-Grain Wild Rice Bread (continued)

Directions (continued)

  • half. Shape into loaves. Transfer to two greased 9-in. x 5-in. loaf
  • pans. Cover and let rise until doubled, about 30 minutes.
  • Beat egg and cold water; brush over loaves. Bake at 375° for
  • 35-40 minutes or until golden brown. Remove from pans to wire racks
  • to cool. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 serving (1 slice) equals 126 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 165 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein.
© Taste of Home 2013