Wild Rice Bread
A long-grain marsh grass, wild rice is native to the northern Great Lakes area. In the following Baker's Collection recipe, the wild rice adds a luxurious, nutty flavor and chewy texture to the bread.
Yield: 1 loaf
Small (1 lb. bread machine)
  • ½ cup, plus 2 TBSP milk
  • 1 TBSP vegetable oil
  • 1 TBSP honey
  • 2 tsp molasses
  • 1 cup cooked wild rice
  • ½ tsp salt
  • 1 TBSP brown sugar
  • 2 cups bread flour
  • 1½ tsp Red Star Active Dry Yeast
Medium (1½ lb. bread machine)
  • ¾ cup, plus 1 TBSP milk
  • 2 TBSP vegetable oil
  • 2 TBSP honey
  • 1 TBSP molasses
  • 1½ cups cooked wild rice
  • 1 tsp salt
  • 2 TBSP brown sugar
  • 3 cups bread flour
  • 2¼ tsp (one packet) Red Star Active Dry Yeast
Large (2 lb. bread machine)
  • 1¼ cup milk
  • 3 TBSP vegetable oil
  • 3 TBSP honey
  • 1 TBSP plus 1 tsp molasses
  • 2 cups cooked wild rice
  • 1½ tsp salt
  • 3 TBSP brown sugar
  • 4 cups bread flour
  • 1 TBSP (one packet plus ¾ tsp) Red Star Active Dry Yeast
  1. This recipe is featured at Thyme In Our Kitchen.
  1. Have liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.
  1. Use ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine liquids and heat to 120°-130°F.
  2. Hand-Held Mixer Method: Combine rice, dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Continue with RISING, SHAPING AND BAKING instructions below.
  3. Stand Mixer Method: Combine rice, dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Continue with RISING, SHAPING AND BAKING instructions below.
  4. Food Processor Method: Put rice and dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Continue with RISING, SHAPING AND BAKING instructions below.
  1. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9x5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.
  2. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
Recipe by Red Star Yeast at https://redstaryeast.com/recipes/wild-rice-bread/