Whole Wheat Wild Rice Bread

Name: Whole Wheat Wild Rice Bread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 loaves (16 slices each).
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

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.

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 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 9x5-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.

Nutrition 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.

Originally published as Wild Rice Bread in Light & Tasty August/September 2007