It’s no secret that we love wild rice around here. That said, I’ve never made it into a bread before.
It’s delicious, nutty and hearty.
Perfect with a bowl of soup.
Delicious for grilled cheese.
Tasty with an over-easy egg. Regardless of how you slice it, you’ll love it.
Wild Rice Bread – Adapted from Thyme in Our Kitchen
- 3/4 C milk
- 1/8 C olive oil
- 1/8 C honey
- 1 T molasses
- 1 1/2 C cooked wild rice
- 1 tsp. salt
- 1/8 C brown sugar
- 1 1/2 C bread flour
- 1 1/2 C white whole wheat flour
- 2 1/4 tsp. yeast
Combine 3/4 C milk, 1/8 C olive oil, 1/8 C honey and 1 T molasses into a saucepan or a microwave safe bowl. Warm until the liquids reach 120ish degrees.
Meanwhile, mix together 1 1/2 C white whole wheat flour, 2 1/4 tsp. yeast, 1 tsp. salt, and 1/8 C brown sugar. When the liquids are warm, pour into the dry ingredients. Mix well with a spatula.
Add in the wild rice and the remaining 1 1/2 C bread flour. Knead with a dough hook in your mixer, or by hand for 7 minutes until dough is well formed. You can tell if the gluten is developed enough by being able to tear off a piece of dough and stretch it without it breaking.
Shape into a ball and place into a lightly greased bowl. Cover with a tea towel and set in a warm place to allow the dough to rise for 1 hour or so, until doubled.
Punch down and shape into a loaf. Place into a lightly greased 8-inch loaf pan. Cover with a towel again, and allow the dough to rise again, until dough has risen to 1-2 inches above the top of the pan.
Bake at 375 for 35-40 minutes until dough sounds hollow when lightly tapped.
Cool completely and slice to serve.