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Bread Machine Wild Rice Bread

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
0

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Ingredients

Small Loaf (1-pound bread machine)

  • 1/2 cup plus 2 tablespoons milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon honey
  • 1 cup cooked wild rice
  • 2 teaspoons molasses
  • 2 cups bread flour
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons Red Star Active Dry Yeast

Medium Loaf (1 1/2-pound bread machine)

  • 3/4 cup plus 1 tablespoon milk
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • 1 1/2 cups cooked wild rice
  • 3 cups bread flour
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Large Loaf (2-pound bread machine)

  • 1 1/4 cups milk
  • 3 tablespoons vegetable oil
  • 3 tablespoons honey
  • 1 tablespoon plus 1 teaspoon molasses
  • 2 cups cooked wild rice
  • 4 cups bread flour
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon Red Star Active Dry Yeast

Instructions

  • Have milk, oil, honey and molasses at 80°F, and all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. 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, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, remove bread from pan; cool on wire rack.

Notes

Photo by Matt Weber.

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