NEXT RECIPE >

Three-Grain Wild Rice Bread Recipe
Three-Grain Wild Rice Bread Recipe photo by Taste of Home
Next Recipe

Three-Grain Wild Rice Bread Recipe

Read Reviews
5 3 1
Publisher Photo
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!
TOTAL TIME: Prep: 20 min. + rising Bake: 35 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 35 min. + cooling
MAKES: 32 servings

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

Nutritional Facts

1 slice: 126 calories, 2g fat (1g saturated fat), 11mg cholesterol, 165mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 4g protein .

Directions

  1. 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.
  2. 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.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Transfer to two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  4. 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).
Originally published as Three-Grain Wild Rice Bread in Best of Country Breads 2000, p39


Reviews for Three-Grain Wild Rice Bread

AVERAGE RATING
(1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
barbaralholland@msn.com 78881
Reviewed Jul. 17, 2013

"I have made this recipe several times now and it is definitely one of my favorites. And I bake bread at least once a week. Great for sandwiches, toast or just a slice of bread."

MY REVIEW
barbaralholland@msn.com 47997
Reviewed May. 11, 2013

"I was just going to make this recipe AGAIN. My family and friends love it. It has become one of my bread recipes I make regularly."

MY REVIEW
Donalee2 79737
Reviewed Jun. 7, 2010

"I HAVEN'T MADE THIS BREAD YET BUT I AM GOING TO. I JUST WONDERED IF THERE IS SOMETHING YOU CAN ADD TO GIVE IT MORE FIBER. IT SAYS IT ONLY HAS 2 GRAMS OF FIBER PER SLICE AND WITH ALL THAT GRAIN IN IT THERE SHOULD BE MORE THAN THAT. YOU ARE SUPPOSED TO EAT BREAD WITH AT LEAST 3 GMS OF FIBER. MAYBE YOU COULD ADD SOME GROUND FLAX SEED TO THE RECIPE. THIS RECIPE SOUNDS REALLY healthy AND GOOD."

Loading Image