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Three-Grain Wild Rice Bread

5 | 2 Reviews
Total Time:Prep: 20 min. + rising Bake: 35 min. + cooling

Recipe by Kim L'Hote, Viola, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 30, 2023

Wild rice really shines in this one-of-a-kind recipe. The first time I made this bread, I knew I'd found a new favorite. Everyone who has tried it since confirms that over and over again!

TEST KITCHEN APPROVED

Three-Grain Wild Rice Bread

5 | 2 Reviews Add your review
Yield:2 loaves (16 pieces each)
Prep:20 min
Cook:35 min
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Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 2 cups warm 2% milk (110° to 115°)
  • 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 large egg
  • 1 tablespoon cold water
Text Ingredients
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Directions

  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, 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 2 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 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts

1 piece: 126 calories, 2g fat (1g saturated fat), 11mg cholesterol, 165mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 4g protein.