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Wild Rice Bread

By: Susan Schock  
"Wild rice gives this tender bread a tasty nutty flavor. This recipe makes five loaves, which are great for sharing. We enjoy slices warmed for dinner and toasted for breakfast. --Susan Schock, Hibbing, Minnesota"

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 37 people have saved this

Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

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Original Recipe Yield 60 servings
 

Ingredients

  • 2 (.25 ounce) packages active dry yeast
  • 4 1/2 cups warm water (110 degrees to 115 degrees F), divided
  • 8 tablespoons sugar, divided
  • 1/2 cup molasses
  • 1/2 cup vegetable oil
  • 2 tablespoons salt
  • 1 1/2 cups cooked wild rice
  • 14 cups all-purpose flour

Directions

  1. In a mixing bowl, dissolve yeast in 1 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the molasses, oil, salt and remaining water and sugar; mix well. Add wild rice. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  2. Punch dough down. Cover and let rise until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into five portions. Shape each into a loaf. Place in five greased 9-in. x 5-in. 3-in. loaf pans. Cover and let rise until doubled, about 1 hour.
  3. Bake at 375 degrees F for 25-35 minutes or golden brown. Remove from pans to wire racks to cool.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2009 by Lisa 
I reduced this recipe to serve 12 so to make one loaf in my bread machine.I added whold wheat... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2008 by bearpaw 
This bread is wonderful. Make sure the wild rice is fully cooked(popped) or it will draw... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2009 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
Nice bread, though not 'ricey' enough for me. I doubled the rice and still didn't feel like it... MORE

 
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