Wild Rice Bread with Onions

The nutty flavor and chewy texture of the Wild Rice Bread with Onions will make this bread unlike any other you’ll bake or taste. It will soon become a family favorite!

If you love baking homemade bread then this amazing bread recipe needs to go on your baking list straight away! Trust me on this!!

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Wild Rice Yeast Bread is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe. 

This recipe was originally shared in 2014. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.

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The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

• all-purpose flour
• salt
• active dry yeast
• warm water (110-115 degrees Fahrenheit)
• wild rice (cooked and cooled)
• beef broth (optional, for cooking wild rice)
• brown sugar
• half and half
• dehydrated minced onions
• oil (I used olive oil)
• egg

Kitchen tools and equipment needed:

• stand mixer with a dough hook (or large bowl with a wooden spoon)
• small mixing bowls
• measuring cups and spoons
• instant-read thermometer
• medium saucepan (for cooking wild rice)
• plastic wrap
• baking sheets
• parchment paper
• pastry brush
• cooling rack

Why this recipe works?

It’s basically a dump recipe because all the ingredients are dumped into a bowl and mixed together.

The color is a lovely deep golden brown.

The crumb on the finished bread is dense, chewy, hearty, with an outstanding flavor!

What more can you ask for?

How long will this recipe take from start to finish?

Because of the density of the dough, there are two proving times of 90 minutes each.

That combined with the wild rice cook time, assembly, kneading, and bake time, this recipe takes approximately 5½ – 6 hours from start to finish, so please plan accordingly.

Can this bread be frozen after baking?

Sure thing!

Wrap it well in a few layers of plastic wrap and you can freeze it for up to 2 months.

Will this bread be good for toasting and/or sandwiches?

Yes. It’s best for both of those things!

The heartiness of this wild rice bread makes it perfect for slicing as thickly or as thinly as you like, and its dense texture and crumb helps it toast like a dream!

How to make wild rice bread with onions:

• Cook the wild rice according to package directions. Cool. *Note – I used beef stock in place of the water to cook the rice for added flavor.
• Combine all the ingredients in a large bowl and stir well with a wooden spoon. OR place all the ingredients into the bowl of a stand mixer using the dough hook to incorporate the ingredients.
• Turn the dough out onto your work surface and allow the dough to rest for 5-10 minutes.
• After the dough has rested, knead the dough until it is reasonably soft and elastic.
• Place the dough in an oiled bowl and cover with plastic wrap.
• Place the dough in a warm, draft-free place for 90 minutes (or until the dough has doubled in bulk).
• Punch the dough down, divide it in half.
• Form 2 round rustic loaves onto two parchment-lined baking sheets.
• Allow the loaves to rise again until doubled (about 90 minutes).
• Preheat oven to 350 degrees.
• In a small bowl, stir together the egg and water. Brush the egg wash over each loaf.
• Bake in the preheated oven for 30 minutes or until they’re golden brown, and sound hollow when tapped.
• Cool completely before slicing.

Additional yeast bread recipes:

*Whole Wheat Honey Ricotta Bread (shown below)

The texture and taste of this homemade Whole Wheat Honey Ricotta Bread is outstanding! And wait until you smell it baking in the oven!

*English Muffin Bread (shown below)

English muffin bread is everything you what in an English muffin except that you make it in a loaf pan. The nooks and crannies in this bread are what dreams are made of!

*Oatmeal Honey Bread with Sunflower Seeds (shown below and in the featured video)

If you’re looking for homemade bread with a lot of body, and a touch of sweetness, then this Oatmeal Honey Bread with Sunflower Seeds is just the ticket!

*Wild Rice Bread with Onions (shown below) THIS IS THE PLACE!!

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s wild rice yeast bread recipe.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

Print Recipe

5 from 1 vote

WILD RICE BREAD WITH ONIONS

The nutty flavor and chewy texture of the Wild Rice Bread with Onions will make this bread unlike any other you’ll bake or taste. It will soon become a family favorite!

Prep Time30 mins

Cook Time30 mins

rising time5 hrs

Total Time6 hrs

Course: Side Dish, Yeast Bread

Keyword: rustic yeast bread, wild rice bread, wild rice bread with onions, wild rice yeast bread

Servings: 2 loaves

Calories: 1811kcal

Author: Renee – Kudos Kitchen

Ingredients

• 5-6 cups unbleached all-purpose flour
• 2 1/4 teaspoons salt
• 1 tablespoon instant yeast
• 1 1/2 cups wild rice cooked and cooled
• 1/4 cup brown sugar
• 1 1/2 cups lukewarm water 110-115 degrees
• 1/2 cup lukewarm half and half
• 1/4 cup minced dried onions
• 1½ teaspoons olive oil
• 1 egg slightly beaten
• 1 tablespoon water

Instructions

• -Cook the wild rice according to package directions. Cool. *Note – I used beef stock in place of the water to cook the rice for added flavor.
• -Combine all the ingredients in a large bowl and stir well with a wooden spoon. OR place all the ingredients into the bowl of a stand mixer using the dough hook to incorporate the ingredients. *Note – The dough will be shaggy, and some of the flour will not be fully incorporated.
• -Turn the dough out onto your work surface and allow the dough to rest for 5-10 minutes.
• -After the dough has rested, knead the dough until it is reasonably soft and elastic. *Note – If the dough still seems too dry, add a touch more water and continue kneading. If the dough seems too wet and sticky, add a touch more flour and continue kneading.
• -Place the dough in an oiled bowl and cover with plastic wrap.
• -Place the dough in a warm, draft-free place for 90 minutes (or until the dough has doubled in bulk).
• -Punch the dough down, divide it in half.
• -Form 2 round rustic loaves onto two parchment-lined baking sheets.
• -Allow the loaves to rise again until doubled (about 90 minutes).
• -Preheat oven to 350 degrees.
• -In a small bowl, stir together the egg and water. Brush the egg wash evenly but gently over each loaf.
• -Bake the loaves in the preheated oven for 30 minutes or until they’re golden brown, and they sound hollow when tapped.
• -Cool completely on a wire rack.
• -Slice and serve.

Nutrition

Serving: 1loaf | Calories: 1811kcal | Carbohydrates: 365g | Protein: 56g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 2697mg | Potassium: 1126mg | Fiber: 17g | Sugar: 33g | Vitamin A: 363IU | Vitamin C: 6mg | Calcium: 191mg | Iron: 18mg

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