Whole Wheat Wild Rice Bread Recipe

Whole Wheat Wild Rice Bread Recipe
Whole Wheat Wild Rice Bread Recipe photo by Taste of Home
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Whole Wheat Wild Rice Bread Recipe

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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.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 40 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 40 min. + cooling

Ingredients

  • 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

Directions

In a large mixing 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

Nutritional Facts

1 slice: 116 calories, 2g fat (1g saturated fat), 4mg cholesterol, 203mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

  • 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
  1. In a large mixing 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.
  2. 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.
  3. 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.
  4. 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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