Wild Rice Bread
Discover the hearty, rustic charm of Wild Rice Bread, a unique loaf that combines the nutty flavor of cooked wild rice with the wholesome goodness of whole wheat flour and a touch of honey for subtle sweetness. Perfectly soft yet sturdy, this homemade bread is enriched with an egg and a hint of butter, resulting in a rich texture and golden crust. With simple steps like kneading and baking, this recipe is approachable for bakers of all skill levels. Serve it alongside soups, use it for sandwiches, or enjoy it toasted with a smear of butter. Packed with flavor and texture, Wild Rice Bread will quickly become a favorite in your baking repertoire! Keywords: wild rice bread, homemade bread recipe, rustic bread, whole grain bread, artisan bread.
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Recipe Information
Ingredients
- 1 cup cooked wild rice
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 2.25 teaspoons active dry yeast
- 1.25 cups warm water
- 3 tablespoons honey
- 2 tablespoons unsalted butter, melted
- 1.5 teaspoons salt
- 1 large egg
Instructions
In a small bowl, combine warm water (about 110°F/45°C) with the active dry yeast. Stir and let sit for 5-10 minutes until the mixture is foamy.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt.
Add the yeast mixture, honey, melted butter, and egg to the dry ingredients. Mix until a shaggy dough forms.
Stir in the cooked wild rice, ensuring it is evenly distributed throughout the dough.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5-inch bread pan.
Cover the pan loosely with plastic wrap or a towel and let the dough rise for another 30-45 minutes, or until it has risen just above the edge of the pan.
Preheat your oven to 375°F (190°C).
Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 3676 mg | 160% | |
| Total Carbohydrate | 459.6 g | 167% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 54.6 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 133 mg | 10% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1326 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
