This is an incredibly fragrant bread with lots of texture from wild rice and dried cranberries. It's hearty enough for sandwiches, but with a touch of honey, I could even eat this for dessert! —Barbara Miller, Oakdale, Minnesota
I love this hearty, chewy loaf that uses oats, rye flour, rice and sunflower seeds. It's so robust, you could almost make a meal out of a little butter and a piece of this bread.—Jane Thomas, Burnseville, Minnesota
I’ve had this recipe for such a long time that I don’t remember where it came from. It’s a great way to get your family to eat brown rice, which is so good for you. My family didn’t even know it was there until I told them.
Wild rice gives this tender bread a tasty nutty flavor. This recipe makes five loaves, which are great for sharing. We enjoy slices warmed for dinner and toasted for breakfast. —Susan Schock, Hibbing, Minnesota
Cooked wild rice and molasses steal the show in this old-fashioned loaf from Diane Nord. "My family really enjoys this bread, especially when used for egg salad sandwiches," notes the Wolverton, Minnesota baker. "Try adding some caraway and fennel seeds with the rosemary."