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 OATMEAL BREAD
from 'Cooking Light' magazine. This bread has a slightly sweet taste, from the molasses. Good toasted for breakfast.
Provided by Ppaperdoll
Categories Yeast Breads
Time 2h30m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 12
Steps:
- Bring 1 cup water to a boil in medium saucepan. Add wild rice to pan, reduce heat, cover, and simmer 1 hour until tender. Drain any excess liquid and set rice aside.
- Bring 1 cup water to boil in medium saucepan. Add oats, and cook over medium-high heat 2 1/2 minutes until thick, stirring constantly. Pour oatmeal into large bowl. In small bowl, dissolve 1 tsp sugar and yeast in 1/2 cup warm water. Let stand 5 minutes. In pan with oatmeal mixture, add rice, yeast mixture, warm milk, 1/4 cup sugar, molasses and salt. Stir until blended.
- Add 4 1/2 cups flour to oatmeal mixture, stir until blended. Turn dough onto well floured surface and knead until smooth and elastic, (about 5 minutes). Add flour 1 tsp at a time to prevent dough sticking to hands. Dough will feel slightly tacky and sticky.
- Place dough in large bowl sprayed with cooking spray. Turn to coat top. Cover and leave to rise in a warm place about 1 hour or until doubled in size.
- Punch dough down, leat rest 5 minutes. Roll dough into a 14X7 inch rectangle on a floured surface. Roll up rectangle tightly from the short edge. Press down firmly to squeeze out air pockets. Pinch seam and ends to seal. Place roll, seam side down, in a 9X5 inch loaf pan coated with cooking spray. cover and let rise 45 minutes until doubled in size.
- Preheat oven to 375 degrees F. Bake 35 minutes until loaf sounds hollow when tapped. Remove loaf from pan and cool on wire rack.
Nutrition Facts : Calories 225.6, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.3, Sodium 303.7, Carbohydrate 46.2, Fiber 2.5, Sugar 5.7, Protein 7.2
WILD RICE AND OAT BRAN BREAD (WITH BREAD MACHINE DIRECTIONS)
Wild rice, with its nutty flavor and chewy texture, speckles this lovely oat loaf. Times do not include rise time.
Provided by Annacia
Categories Yeast Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a large bowl, stir together 1 cup of the bread flour and the yeast; set aside.
- In a medium saucepan heat and stir milk, honey, butter, and salt just until warm (120°F to 130°F) and butter is almost melted.
- Add the milk mixture on low speed for 30 seconds, scraping bowl constantly.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in whole wheat flour, wild rice, oat bran, and as much of remaining bread flour as you can.
- Turn out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball.
- Place in a lightly greased bowl; turn once to grease the surface.
- Cover and let rise in a warm place until double in size (1 to 1-1/4 hours).
- Punch down dough.
- Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
- Coat an 8x8x2-inch loaf pan with cooking spray; set aside.
- Shape dough into a loaf by patting or rolling.
- To shape by patting, gently pat and pinch dough into a loaf shape, tucking edges beneath.
- To shape by rolling, on a lightly floured surface, roll dough into a 12x8-inch rectangle.
- Roll up, starting from a short side.
- Seal seams with fingertips as you roll.
- Place shaped dough in prepared pan.
- Cover; let rise in a warm place until nearly double in size (30 to 45 minutes).
- Preheat oven to 375°F
- Bake about 35 minutes to 40 minutes or until bread sounds hollow when tapped.
- If necessary, cover loosely with foil the last 10 minutes to prevent over browning. Remove from pan.
- Cool on a wire rack. Makes 1 loaf (16 slices).
- Bread Machine Directions:
- Add the ingredients to 1-1/2-pound loaf bread machine according to the manufacturer's directions, except use 1-3/4 cups all-purpose flour and 1-1/4 teaspoons active dry yeast or bread machine yeast.
- If available, select the whole grain cycle, check dough and, if necessary, add more bread flour or milk, 1 teaspoon at a time, to make a dough that forms a smooth ball. Remove hot bread from machine as soon as it is done. Cool on a wire rack.
Nutrition Facts : Calories 1921.6, Fat 31.1, SaturatedFat 16.1, Cholesterol 66, Sodium 2059.6, Carbohydrate 366.5, Fiber 32.9, Sugar 51.4, Protein 67.5
WILD RICE MEATLOAF
This is a great twist on regular meatloaf. This is very unique and hearty. It's full of tangy wild rice and pockets of cheddar cheese.CHEDDAR CHEESE
Provided by southern chef in lo
Categories Rice
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a large bowl; mix well.
- Firmly press into a greased 9 x 5 x 3-inch loaf pan.
- Bake uncovered at 350°F for 70 minutes. Cover with foil during the last 15 minutes if you think the top is browning too quickly.
More about "moist wild rice bread food"
WILD RICE MEATLOAF (SAVORY & MOIST!) - FIT FOODIE FINDS
From fitfoodiefinds.com
SOFT, FLUFFY BROWN RICE BREAD (GLUTEN-FREE, DAIRY-FREE)
From dishbydish.net
WILD RICE FLATBREAD RECIPE - PINCH OF YUM
From pinchofyum.com
WILD RICE BREAD, FOUR RECIPES TO TRY – CANOE WILD RICE
From canoewildrice.com
10 BEST CRANBERRY WILD RICE BREAD RECIPES | YUMMLY
From yummly.com
CRANBERRY WILD RICE BREAD | BOURBON AND HONEY
From bourbonandhoney.com
WILD RICE BREAD
From blackduckwildrice.net
WILD RICE & GREEN ONION BREAD RECIPE ON FOOD52
From food52.com
RICE BREAD RECIPE | MYRECIPES
From myrecipes.com
WILD RICE, PECAN AND DRIED CRANBERRY BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
CRANBERRY WILD RICE BREAD - THE GOOD BREAD COMPANY
From thegoodbread.com
LOW FAT WILD RICE BREAD RECIPE - FOOD.COM
From food.com
RICE FLOUR BREAD - BREAD BY THE HOUR
From breadbythehour.com
WILD RICE BREAD WITH ONIONS RECIPE - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
RICE FLOUR BANANA BREAD - THE FOOD TEACHERTHE FOOD TEACHER
From thefoodteacher.co.uk
PETER REINHART'S WILD RICE AND ONION BREAD | THE FRESH LOAF
From thefreshloaf.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love