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

Three-Grain Wild Rice Bread Recipe

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 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.

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

Nutritional 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.

Reviews for Three-Grain Wild Rice Bread

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MY REVIEW
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
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
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."

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