Go Back
+ servings
Two rustic loaves of Wild Rice Bread with Onions on a wooden board with a napkin.
Print Recipe
5 from 1 vote


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
Servings: 2 loaves
Calories: 1811kcal


  • 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
  • teaspoons olive oil
  • 1 egg slightly beaten
  • 1 tablespoon water


  • -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.


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