5.0 from 1 reviews
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.

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  1. 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.

  2. 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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