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 (9x5-inch) loaf
Ingredients
- 3 cups bread flour
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 3/4 cup plus 1 tablespoon milk
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1 tablespoon molasses
- 1 1/2 cups cooked wild rice
Instructions
- In stand mixer fitted with a paddle attachment, add 1 cup flour, yeast, sugar, and salt; mix well. In saucepan or microwave-safe dish, heat milk, oil, honey and molasses to 120-130°F. Add warm liquids and wild rice to flour mixture. Blend on low speed for 30 seconds; beat on medium speed for 4 minutes.
- Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
- Prepare pan: Grease a 9x5-inch bread pan; set aside.
- 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 prepared pan, seam side down. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.
- Preheat oven to 375°F.
- Bake for 30 to 40 minutes, until golden. Remove from pan; cool on wire rack.
Notes
Get Bread Machine Method here.
Photo by Matt Weber.
