Wild rice gives this tender bread a tasty nutty flavor. This recipe makes five loaves, which are great for sharing. We enjoy slices warmed for dinner and toasted for breakfast. —Susan Schock, Hibbing, Minnesota
VERIFIED BY Taste of Home Test Kitchen
- 2 packages (1/4 ounce each) active dry yeast
- 4-1/2 cups warm water (110° to 115°), divided
- 8 tablespoons sugar, divided
- 1/2 cup molasses
- 1/2 cup vegetable oil
- 2 tablespoons salt
- 1-1/2 cups cooked wild rice
- 14 to 15 cups all-purpose flour
- In a bowl, dissolve yeast in 1 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the molasses, oil, salt and remaining water and sugar; mix well. Add wild rice. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 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.
- Punch dough down. Cover and let rise until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into five portions. Shape each into a loaf. Place in five greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
- Bake at 375° for 25-35 minutes or golden brown. Remove from pans to wire racks to cool. Yield: 5 loaves.
Originally published as Wild Rice Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p186