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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 (9×5-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 9×5-inch bread pan; set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-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.

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Review & Comments

Sadie | Reply

5 stars
This is excellent sandwich bread, and is great toasted as well. It’s soft and moist with a slightly open crumb. I subbed quinoa for the rice and added a few tablespoons of flax seeds. The dough came together effortlessly by hand. I used an 8 1/2 x 4 1/2-inch pan. There was appreciable oven spring. A keeper!

9 Ordinary Plants You Can Turn Into Bread - Skyesquadnews | Reply

[…] to mix it with another flour, such as millet. This article explains wild rice flour, and here’s a recipe for wild rice […]

Emily | Reply

5 stars
I made the 2-lb recipe using rice that we collected. I made 2, 1-lb loaves, hand shaped and baked on a baking sheet with parchment. I started the bread at 375 and then lowered it to 325 for the last 15 min or so. The bread browned beautifully and the crumb is soft and very even. The bread received rave reviews and I’m adding it to my repertoire.

Sheila O | Reply

This loaf is so easy (I used the medium – stand mixer methodd.) I can’t belive how long the loaf stays fresh, without getting stale, or molding. Makes a great sandwich bread with chicken or tuna salad.

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