WILD RICE & CRANBERRY LOAVES
This is an incredibly fragrant bread with lots of texture from wild rice and dried cranberries. It's hearty enough for sandwiches, but with a touch of honey, I could even eat this for dessert! -Barbara Miller, Oakdale, Minnesota
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (16 servings each).
Number Of Ingredients 14
Steps:
- In a large bowl, mix the first seven ingredients and 1-1/2 cups bread flour. In a small saucepan, heat milk, water, molasses and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in cranberries, rice and enough remaining bread flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 10 minutes. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 20 minutes. Preheat oven to 350°. , Bake 40-45 minutes or until golden brown. Cool in pans 10 minutes. Remove to wire racks to cool.
Nutrition Facts :
WHOLE WHEAT WILD RICE BREAD
In Manistique, Michigan, Bonnie Groh adds texture and subtle nutty flavor to homemade bread by mixing in nutritious wild rice. Moist and heartwarming, this bread makes a terrific snack or side.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- 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 120°-130°. Add to dry ingredients; beat until smooth. Stir in the wild rice and enough remaining all-purpose flour to form a stiff dough. , 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., 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. , Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 203mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 4g protein.
MINNESOTA WILD RICE BREAD
Provided by Food Network
Time 1h32m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Bring water to a boil in a small saucepan. Add rice to boiling water and cover. Cook over very low heat until water is absorbed and rice is tender. Cool.
- Preheat oven to 375 degrees F.
- Stir yeast into 1/3 cup warm water and let stand 5 minutes. Stir together milk, butter, honey, salt and oats. Add cooled wild rice to milk mixture.
- Stir together rye flour, whole-wheat flour, bran and 3 1/2 cups of the unbleached flour, using a wooden spoon. Stir in milk and yeast mixture until soft dough forms. Add more of the unbleached flour as needed.
- Turn the dough out onto a floured board and knead until soft and elastic, about 10 minutes. Place dough in greased bowl and turn so that the top is greased. Let rise 2 hours. Punch dough and shape into two loaves. Place in 2 greased 9 1/2 by 5 1/2-inch pans. Let rise again, about 1 hour. Bake for 45 minutes. During last 15 minutes of baking, brush loaves with 1 beaten egg mixed with 1 tablespoon of water and sprinkle with sunflower seeds.
WILD RICE BREAD MADE IN BREADMAKER
I have never made this as "bread" but rather just make the dough in my breadmaker and form into a dozen rolls...yummy! I found the recipe in a compilation of recipes served in restaurants around Lake Superior in Minnesota, Ontario, Michigan and Wisconsin, collected by Judy Kreag and entitled "Savor Superior".
Provided by Colleen Sr.
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix wild rice, honey and molasses and let set overnight.
- In breadmaker, add flour, butter, dry milk, sugar, salt and water, then the wild rice mixture.
- Add yeast and cook as directed.
- Or, mix dough in breadmaker, form into 12 rolls and place in greased glass pie plate.
- Let rise, covered, 60 minutes.
- Bake for 20-25 minutes at 350 degrees.
Nutrition Facts : Calories 120.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.5, Sodium 55, Carbohydrate 25, Fiber 1.1, Sugar 3.9, Protein 3.4
BREAD MACHINE RICE BREAD
My husband and I chose not to eat wheat much, and we were given a bread machine for a wedding present. So we searched for a good rice bread recipe. I found this one. I have tried it a handful of times and each time it comes out very well. So I thought I'd share. This bread is very moist and dense. Like most rice breads it does not rise as much as wheat bread. So if you try it and it does not rise above half of the pan do not worry. This recipe was also a find because we had friends and family who were sensitive to wheat. I hope you enjoy!
Provided by beauty21585
Categories Yeast Breads
Time 3h15m
Yield 1 loaf, 10-15 serving(s)
Number Of Ingredients 11
Steps:
- 1. Put all wet ingredients right into the bread machine baking pan according to your bread machine manual. Liquids first.(I put them in in the order listed).
- 2. Once the wet ingredients are in the pan start with the dry ingredients. When putting the flour in try to spread the flour around so that it covers all of the liquids underneath.
- 3 Once the flour is spread, put in the yeast.
- 4 Use a Basic bread setting. Medium Crust color. Makes a 2lb loaf.
Nutrition Facts : Calories 210.2, Fat 7.5, SaturatedFat 1.4, Cholesterol 38.3, Sodium 252.9, Carbohydrate 31, Fiber 1.7, Sugar 2.7, Protein 4.7
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