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–+ servings
Two golden loaves of Wild Rice Bread on a cooling rack with one cut in half.
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5 from 1 vote

WILD RICE BREAD

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 minutes
Cook Time30 minutes
rising time5 hours
Total Time6 hours
Course: Side Dish, Yeast Bread
Cuisine: American
Servings: 2 loaves
Calories: 1811kcal
Author: Renee Goerger

Equipment

Ingredients

  • 5-6 cups unbleached all-purpose flour
  • 2 ¼ teaspoons salt
  • 1 tablespoon instant yeast
  • 1 ½ cups wild rice cooked and cooled
  • ¼ cup brown sugar
  • 1 ½ cups lukewarm water 110-115 degrees
  • ½ cup lukewarm half and half
  • ¼ cup minced dried onions
  • 1½ teaspoons olive oil
  • 1 large egg slightly beaten
  • 1 tablespoon water
US Customary - Metric

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 Fahrenheit (175 degrees Celsius)
  • -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.

Notes

Store any leftovers in an airtight container at room temperature for up to 4 days.
Bread may be frozen in an airtight freezer container (or freezer bag) for up to 2 months.

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