| Level: | Intermediate |
| Total: | 1 hr 32 min |
| Prep: | 30 min |
| Inactive: | 2 min |
| Cook: | 1 hr |
| Yield: | 1 loaf |
Ingredients
- 1/4 cup wild rice, raw
- 2 cups water
- 1 package dry yeast
- 1/3 cup warm water
- 2 cups milk, scalded
- 2 tablespoons butter, melted
- 1/2 cup honey
- 2 teaspoon salt
- 1/2 cup rolled oats, uncooked
- 1/2 cup rye flour
- 1 1/2 cups whole-wheat flour
- 1/2 cup bran
- 3 1/2 cups unbleached flour, plus 1 cup, as needed
- 1 egg, beaten
- 1 tablespoon water
- 1/4 cup hulled sunflower seeds
Instructions
- Bring water to a boil in a small saucepan. Add rice to boiling water and cover. Cook over very low heat until water is absorbed and rice is tender. Cool.
- Preheat oven to 375 degrees F.
- Stir yeast into 1/3 cup warm water and let stand 5 minutes. Stir together milk, butter, honey, salt and oats. Add cooled wild rice to milk mixture.
- Stir together rye flour, whole-wheat flour, bran and 3 1/2 cups of the unbleached flour, using a wooden spoon. Stir in milk and yeast mixture until soft dough forms. Add more of the unbleached flour as needed.
- Turn the dough out onto a floured board and knead until soft and elastic, about 10 minutes. Place dough in greased bowl and turn so that the top is greased. Let rise 2 hours. Punch dough and shape into two loaves. Place in 2 greased 9 1/2 by 5 1/2-inch pans. Let rise again, about 1 hour. Bake for 45 minutes. During last 15 minutes of baking, brush loaves with 1 beaten egg mixed with 1 tablespoon of water and sprinkle with sunflower seeds.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 314 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 10 g |
| Cholesterol | 19 mg |
| Sodium | 357 mg |
Reviews
Very good! I didn’t have rye flour so I subbed in spelt flour without issue. The sunflower seeds are pretty, but about 50% fell off after baking so I would likely just leave those off next time.
Any possible way this can be made GLUTEN-FREE???
As all evals…my personal opinion…this recipe and specified ingredients make a delicious bread with unusual texture.It’s fun to discover recipes via the computer and per FoodTV library.Enjoyable…old and young folks!Annie, Fremont, CA
I halved the recipe to make it in our bread machine and made a few substitutions to make it vegan (almond milk, olive oil), and All-Bran cereal because it’s the only thing I had, but it turned out fantastic. I ended up using 1/2 cup of cooked (but still quite firm) rice for the half-batch, and I’m tempted to try doubling that next time. I would also add it to the machine from the beginning rather than during the “mix-in” stage. I used sugar instead of honey and halved the amount, and I feel confident in that decision. Really terrific. I’ll think the recipe would be great for dinner rolls, as well.
This is amazingly wonderful bread. It does take a lot longer to prepare than the time indicated. I cook an entire bag of wild rice at one time and freeze it in one cup quantities, the day I want to make bread I take the rice out of the freezer, put it in a strainer and run hot water over it until thawed.
Excellent Bread. People are having trouble with the cooking time of the Wild Rice because they aren’t using Wild Rice. The dark brown Black stuff is actually a cultivated paddy grown variety that tastes like crap. The Ojibwe People have a story about how to cook it: Place Rice, water and a stone in a pot and simmer. When the stone becomes soft, the rice is almost ready.
Real Wild Rice called “Manoomin”, is amazing! It has a rich, nutty, mushroom, wood smoke flavor, and it cooks in about 20-25 minutes. It’s color ranges from greenish to medium brown depending on the time it is picked, and the variety. It is WILD, not genetically altered and cultivated. Once you try it, you will never eat “Paddy Rice” again! Google “Manoomin”.
Great bread and it rises very, very nicely for having only one package of yeast in it. Directions are a bit clumsy. I proofed the yeast in my stand mixer bowl, measured and mixed the flours in a separate bowl and then mixed the rice into the milk mixture. To temper the rice and milk mixture to a temp that would not kill the yeast I added the flour in small amounts and kept testing the mixture temperature. Once the temp was below 105 degrees I mixed all the milk mixture in with the proofed yeast and then started mixing the flours into the dough.
This is a very good recipe, it makes a very nutritious, hearty bread. And delicious too!
For such a dense bread, I was amazed at how quickly it rose. Has a very nice flavor and texture. Will definitely make it again. I did not add all of the unbleached flour at once. Only about 2 cups to begin with, then added more after I added the liquid ingredients. I love the fact that honey was used instead of sugar, definitely added to the flavor.
This bread has a robust taste which is well worth the time it takes to bake. The instructions underestimate the time to pre-cook the rice. I would recommend cooking the wild rice needed for this recipe while cooking wild rice for another use. It makes wonderful stuffing for chicken, pork or beef.