wild rice bread
Lunch
Wild Rice Bread
A hearty, nutty bread featuring wild rice. Great for toasting or serving alongside soups and stews.
Ingredients:
- 2 (.25 ounce) packages active dry yeast
- 4 1/2 cups warm water (110 degrees to 115 degrees f), divided
- 8 tablespoons sugar, divided 1/2 cup molasses
- 1/2 cup vegetable oil 2 tablespoons salt
- 1 1/2 cups cooked wild rice 14 cups all-purpose flour
Directions:
- In a mixing bowl, dissolve yeast in 1 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Add the molasses, oil, salt and remaining water and sugar; mix well. Add wild rice. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 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.
- Punch dough down. Cover and let rise until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into five portions. Shape each into a loaf. Place in five greased 9-in. x 5- in. 3-in. loaf pans. Cover and let rise until doubled, about 1 hour.
- Bake at 375 degrees F for 25-35 minutes or golden brown. Remove from pans to wire racks to cool.
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