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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.
Wild Rice Bread
Yield 1 (9x5-inch) loaf


  • 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


  • 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.


Get Bread Machine Method here.
Photo by Matt Weber.