- 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 pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
Originally published as Wild Rice Bread in Light & Tasty August/September 2007, p53
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