Taste of Home
Three-Grain Wild Rice Bread
TOTAL TIME: Prep: 20 min. + rising Bake: 35 min. + cooling
YIELD: 2 loaves (16 pieces each).
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!
Ingredients
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1 package (1/4 ounce) active dry yeast
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1/3 cup warm water (110° to 115°)
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2 cups warm 2% milk (110° to 115°)
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2 cups whole wheat flour
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1/2 cup rye flour
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1/2 cup quick-cooking oats
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1/2 cup honey
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2 tablespoons butter, melted
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2 teaspoons salt
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4 to 4-1/2 cups bread or all-purpose flour
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1 cup cooked wild rice, cooled to room temperature
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1 large egg
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1 tablespoon cold water
Directions
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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.
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2.
Turn onto a floured surface; knead until smooth and elastic, 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.
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3.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Transfer to 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
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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.
Nutrition Facts
1 piece: 126 calories, 2g fat (1g saturated fat), 11mg cholesterol, 165mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 4g protein.
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