Whole Wheat Wild Rice Bread – a delicious recipe with whole wheat flour, all-purpose, active dry yeast, salt, water, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, combine the whole wheat flour, 1 cup all-purpose flour, yeast and salt. In a small saucepan, heat the water, milk, butter and honey to 120u00b0-130u00b0. Add to dry ingredients; beat until smooth. Stir in the wild rice and enough remaining all-purpose flour to form a stiff dough.
2
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes.
3
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
4
Bake at 375u00b0 for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool completely.
1151
kcal
Calories
17
g
Fat
222
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups whole wheat flour, 3 cups all-purpose flour, 2 packages (1/4 ounce each) active dry yeast, 2-1/2 teaspoons salt, and more.
Yes, Whole Wheat 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.
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