Three-Grain Wild Rice Bread Recipe

Name: Three-Grain Wild Rice Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/3 cup warm water (110u00b0 to 115u00b0); 2 cups warm 2% milk (110u00b0 to 115u00b0); 2 cups whole wheat flour; 1/2 cup rye flour; 1/2 cup quick-cooking oats; 1/2 cup honey; 2 tablespoons butter, melted; 2 teaspoons salt; 4 to 4-1/2 cups bread or all-purpose flour; 1 cup cooked wild rice, cooled to room temperature; 1 egg; 1 tablespoon cold water

Servings: persons

1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110u00b0 to 115u00b0)
2 cups warm 2% milk (110u00b0 to 115u00b0)
2 cups whole wheat flour
1/2 cup rye flour
1/2 cup quick-cooking oats
1/2 cup honey
2 tablespoons butter, melted
2 teaspoons salt
4 to 4-1/2 cups bread or all-purpose flour
1 cup cooked wild rice, cooled to room temperature
1 egg
1 tablespoon cold water

1
In a large bowl, dissolve yeast in warm water. Add the milk, whole wheat flour, rye flour, oats, honey, butter, salt and 2 cups bread flour. Beat until smooth. Stir in wild rice and enough remaining bread flour to form a stiff dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 8-10 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.
3
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Transfer to two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
4
Beat egg and cold water; brush over loaves. Bake at 375u00b0 for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

1085

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1/3 cup warm water (110u00b0 to 115u00b0), 2 cups warm 2% milk (110u00b0 to 115u00b0), 2 cups whole wheat flour, and more.

Yes, Three-Grain Wild Rice Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Three-Grain Wild Rice Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions