Friday, November 1, 2013

Wild Rice Bread

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. 

1 comment:

Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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