Here is a fun bread to make when you have a small amount of while rice left over in the package. The recipe can be easily altered to use any type of rice, including white rice. The result is a delicious dinner bread or a lunch bread that can be used for sandwiches.
Yield: 1 loaf.
Prep Time: 2 hours
Cook Time: 35 minutes
Total Time: 2 hours, 35 minutes
- 1/2 cup wild rice, uncooked
- 1-1/4 cups water, room temperature
- 2-1/4 tsp or 1 packet (1/4 oz) active dry yeast
- 1 Tbsp vegetable oil
- 1 tsp sugar
- 1 Tbsp honey
- 1 tsp salt
- 3-1/2 cups bread flour, about
- Rinse and cook wild rice according to package instructions. In a large bowl, mix water and yeast. Add vegetable oil, sugar, honey, and salt. Stir. Mix in cooked wild rice and 2 cups bread flour. Slowly add in remaining bread flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in large greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
- Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into a loaf. Place loaf into a greased 9 x 5-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
- Bake loaf at 350 degrees F for 35 minutes or until the bread is brown and sounds hollow when the top is tapped. Remove loaf from pan and let cool on rack.
Bread Baking Tips: