Reviewed: Mar. 17, 2009

Nice bread, though not 'ricey' enough for me. I doubled the rice and still didn't feel like it was enough, which makes me wonder how much would be enough...? I did like the flavorand texture of this bread, though. I made it into bun-size rolls for corned beef and coleslaw sandwiches. I will make this agaiin and keep playing with the amount of rice. Thanks for the recipe!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 16, 2009

I reduced this recipe to serve 12 so to make one loaf in my bread machine.I added whold wheat flour and only 1 and 1/3 cup of white flour. I also had to increase the yeast to 2 teaspoons, and increased the cooked wild rice by 1/4 a cup over the stated amount on the recipe to make 12 servings. This bread looked like it was going to be alot in my bread machine, but it was just right, it made a beautiful loaf. I loved the taste and so did my bigest critic my sister I will be making this for a long time to come its a good bread!

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Reviewer:

Lisa

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

This bread is wonderful. Make sure the wild rice is fully cooked(popped) or it will draw moisture from the dough when cooking. The total time from start to finish is about 5 hours not including the cool down time at the end. I substituted over half of the flour with whole wheat flour. Everyone absolutely loved this bread. I am going to add ground flax next time.

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