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Whole Wheat Wild Rice Bread

 Whole Wheat Wild Rice Bread
In Manistique, Michigan, Bonnie Groh adds texture and subtle nutty flavor to homemade bread by mixing in nutritious wild rice. Moist and heartwarming, this bread makes a terrific snack or side.
32 ServingsPrep: 20 min. + rising Bake: 40 min. + cooling


  • 3 cups whole wheat flour
  • 3 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 2-1/2 teaspoons salt
  • 1 cup water
  • 1 cup fat-free milk
  • 1/4 cup butter, cubed
  • 1/4 cup honey
  • 2 cups cooked wild rice


  • In a large bowl, combine the whole wheat flour, 1 cup all-purpose
  • flour, yeast and salt. In a small saucepan, heat the water, milk,
  • butter and honey to 120°-130°. Add to dry ingredients; beat
  • until smooth. Stir in the wild rice and enough remaining all-purpose
  • flour to form a stiff dough.
  • Turn onto a lightly floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a bowl coated with cooking spray,
  • turning once to coat top. Cover and let rise in a warm place until
  • doubled, about 40 minutes.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Shape into loaves. Place in two 9-in. x 5-in. loaf pans coated
  • with cooking spray. Cover and let rise until doubled, about 30
  • minutes.
  • Bake at 375° for 40-45 minutes or until golden brown. Remove from

2 of 2

Whole Wheat Wild Rice Bread (continued)

Directions (continued)

  • pans to wire racks to cool completely. Yield: 2 loaves (16 slices
  • each).
Nutritional Facts: 1 slice equals 116 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 203 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 1-1/2 starch.