WILD RICE BREAD
Make and share this Wild Rice Bread recipe from Food.com.
Provided by Charlotte J
Categories Yeast Breads
Time 53m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Put all ingredients into your bread maker as you do any other recipe.
- Make the dough in the bread machine through the first rise.
- After the first rise take it out and put it into two bread pans.
- Let it rise and then bake at 350 degrees for 33 minutes.
Nutrition Facts : Calories 1001.1, Fat 8.1, SaturatedFat 4, Cholesterol 15.3, Sodium 1235.6, Carbohydrate 205.9, Fiber 8.8, Sugar 32, Protein 26.4
WILD RICE BREAD
"Wild rice is abundant in our state, so I use it in many recipes," shares Dotty Egge of Pelican Rapids, Minnesota. "Combined with caraway, the wild rice lends and excellent flavor to this hearty bread."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf, 16 slices (1-1/2 pounds).
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts :
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
A recipe that was printed in the local newspaper back many years . I received this recipe from my SIL and later found it in a Christmas booklet. It is extremley moist,healthy and so very tasty.Serve it with butter,a slice of cheese or a sandwich. Certainly a favorite at our house.
Provided by Dotty2
Categories Yeast Breads
Time P1DT7h
Yield 4-6 loaves
Number Of Ingredients 13
Steps:
- In a saucepan boil rice in 4 cups water and cook until rice is tender(approx 40-50 minutes).
- Drain and cool.
- Dissolve yeast in 1/2 cup of lukewarm water and 1 teaspoon sugar.
- Add enough flour to make a thin paste.
- Set in a warm place for about 10-15 minutes.
- In a large bowl mix: 4 cups warm water.1/4 cup sugar,molasses,shortening,salt,natural bran,sunflower seeds.
- Add yeast mixture,the cooled rice,sunny boy cereal and rolled oats.
- Add approximately 10 cups white flour,( starting with less) or sufficient to make bread dough and knead the dough well.
- Let rise until double in size (about 2 hours).
- Punch down and form into loaves and again let rise until double in size.
- Bake in 375degreeF for 25-30 minutes or until bread is done. Check by tapping on the base of the loaf with knuckles. If bread sounds hollow it will be done.
- Recipe should make about 4-6 loaves depending on size and shape.
- Note; recipe can be halved using still 1 tablespoon yeast but halving all other ingredients.
- Prep time includes cooking and standing time,approx.
CHALLAH BREAD- MUSHROOM STUFFING WITH WILD RICE AND RAISINS
Provided by Food Network Kitchen
Time 1h30m
Number Of Ingredients 13
Steps:
- Chop the challah bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
- Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
- Meanwhile, cook the wild rice as the label directs. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared rice and the mushrooms. Stir in the raisins.
- Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.
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.
WILD RICE AND CORNBREAD DRESSING
Make and share this Wild Rice and Cornbread Dressing recipe from Food.com.
Provided by Gingerbear
Categories Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a 3-quart saucepan, bring 3 cups water to a boil.
- Stir in wild rice and 1 teaspoon salt.
- Return to a boil, cover, and simmer over low heat 50 minutes.
- Drain in a large coarse sieve.
- In a 12-inch skillet over medium heat, melt butter.
- Add celery, onions and garlic; sauté, stirring, for 10 minutes or until softened.
- Add cooked wild rice and stuffing mix or cornbread; heat through, stirring.
- Add broth, parsley and salt and pepper to taste.
- Spread evenly in a 9" x 13" glass baking dish, and cover tightly with aluminum foil.
- (Dressing may be prepared up to 6 hours ahead and refrigerated.) Bake until heated through, about 30 minutes.
- Serve hot.
Nutrition Facts : Calories 174.4, Fat 5.2, SaturatedFat 2.9, Cholesterol 11.4, Sodium 332.7, Carbohydrate 26.3, Fiber 2.5, Sugar 2.5, Protein 6.7
THREE-GRAIN WILD RICE BREAD
Wild rice really shines in this one-of-a-kind recipe. The first time I made this bread, I knew I'd found a new favorite. Everyone who has tried it since confirms that over and over again!
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, whole wheat flour, rye flour, oats, honey, butter, salt and 2 cups bread flour. Beat until smooth. Stir in wild rice and enough remaining bread flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Transfer to two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat egg and cold water; brush over loaves. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 126 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 165mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
WILD RICE AND CHIVE BâTARDES
A _bâtarde_ is a loaf of bread that is slightly thicker but shorter than a baguette. This version gets nice texture and flavor from cooked wild rice. Be sure to cook and cool the rice before making the bread.
Provided by Peter Reinhart
Yield Makes 2 small loaves
Number Of Ingredients 11
Steps:
- Bread: Mix 4 cups bread flour and next 3 ingredients in large bowl of heavy-duty stand mixer fitted with paddle attachment.
- Warm 1 cup plus 2 tablespoons water and buttermilk in small saucepan over low heat just until instant-read thermometer inserted into mixture registers 95°F.
- Add cooked wild rice and chives to flour mixture; add buttermilk mixture. Mix on low speed until dough forms coarse ball, about 2 minutes. Let dough rest in mixer 5 minutes. Replace paddle attachment on mixer with dough hook. Mix dough until smooth, elastic, and slightly tacky but not sticky, adding more flour by tablespoonfuls as needed, about 4 minutes.
- Lightly oil large bowl. Shape dough into ball; place in prepared bowl, turning to coat with oil. Cover with plastic wrap and refrigerate overnight (dough will rise very slowly; do not punch dough down).
- Let dough rise, covered, in draft-free area at room temperature 1 1/2 to 2 hours before shaping (dough may not double).
- Line large rimmed baking sheet with parchment paper. Transfer dough to floured surface; divide into 2 equal pieces. Roll out each dough piece to 8x6-inch rectangle. Starting at 1 long side, roll up each rectangle to resemble torpedo. Use fingers to pinch seam closed and taper ends by rolling each loaf back and forth on work surface, forming bâtardes about 11 inches long. Transfer to prepared baking sheet, spacing 4 inches apart; spray with nonstick spray. Cover loosely with plastic wrap. Let loaves rise in warm draft-free area until almost doubled in volume, 1 to 1 1/2 hours.
- Position rack in center of oven; preheat to 450°F. Brush loaves with egg glaze; place in oven. Reduce oven temperature to 425°F. Bake until loaves are puffed and lightly browned, and sound hollow when tapped on bottom, 35 to 45 minutes. Transfer loaves to rack; cool at least 1 hour. DO AHEAD: Cool loaves completely. Wrap in foil, then enclose in resealable plastic bag and freeze up to 2 weeks. Thaw at room temperature. If desired, rewarm loaves wrapped in foil in 350°F oven about 15 minutes. Cut loaves crosswise into slices.
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 :
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
More about "wild rice bread food"
WILD RICE BREAD - RED STAR YEAST
From redstaryeast.com
Estimated Reading Time 2 mins
BEATRICE OJAKANGAS: EZEKIEL, WILD-RICE BREADS MAKE A ...
From duluthnewstribune.com
WILD RICE AND BREAD STUFFING - ALL INFORMATION ABOUT ...
From therecipes.info
WILD RICE NUTRITION FACTS - MYFOODDIARY
From myfooddiary.com
WINTER GODDESS FOODS: TRADITIONAL WILD RICE BREAD - TWO PACK
From wintergoddessfoods.com
OJIBWE FOOD - HOOHLA COOKING
From hoohla.cooking
WILD RICE AND CORNBREAD STUFFING RECIPE - FOOD REPUBLIC
From foodrepublic.com
EZEKIEL, WILD-RICE BREADS MAKE A HEARTY ADDITION TO ...
From mitchellrepublic.com
WILD RICE FLOUR - WOODLAND FOODS
From woodlandfoods.com
WILD RICE THREE GRAIN BREAD RECIPE BY HEALTHYCOOKING ...
From ifood.tv
I WANT TO COOK THAT: CRANBERRY WILD RICE WHEAT BREAD ...
From pinterest.ca
WILD RICE, CRANBERRY, AND CORNMEAL SOURDOUGH | KING ARTHUR ...
From kingarthurbaking.com
CREAMY CHICKEN AND WILD RICE SOUP WITH HOMEMADE BREAD ...
From tiktok.com
CRANBERRY WILD RICE BREAD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WILD RICE, PECAN AND DRIED CRANBERRY BREAD | KING ARTHUR ...
From kingarthurbaking.com
WILD RICE CRANBERRY BREAD MINNEAPOLIS - ALL INFORMATION ...
From therecipes.info
WILD RICE - ALLRECIPES
From allrecipes.com
WILD RICE FLATBREAD RECIPE - PINCH OF YUM
From pinchofyum.com
MINNESOTA WILD RICE BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
WILD RICE BREAD RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREAMY WILD RICE SOUP ~ A SUPPER CLUB CLASSIC!
From theviewfromgreatisland.com
WILD RICE AND ONION BREAD - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
CRANBERRY WILD RICE BREAD - RUSTIC INN CAFé
From rusticinn.cafe
WILD RICE BREAD - BETTER HOMES & GARDENS
From bhg.com
REAL FOOD ENCYCLOPEDIA - WILD RICE - FOODPRINT
From foodprint.org
WILD RICE SPOON BREAD RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
WILD RICE BREAD, FOUR RECIPES TO TRY – CANOE WILD RICE
From canoewildrice.com
WILD RICE SALAD WITH CIABATTA CROUTONS RECIPE | FOOD & WINE
From foodandwine.com
BREAD VS WILD RICE - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
WILD RICE VS BREAD - IN-DEPTH NUTRITION ... - FOOD STRUCT
From foodstruct.com
25 WAYS TO USE WILD RICE | TASTE OF HOME
From tasteofhome.com
CRANBERRY WILD RICE BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THREE GRAIN WILD RICE BREAD RECIPE BY WORLD.FOOD | IFOOD.TV
From ifood.tv
COMMON NAME – GRAIN AND BAKERY PRODUCTS - LABELLING AND ...
From inspection.canada.ca
WILD RICE FRY BREAD MIX – NATIVE HARVEST OJIBWE PRODUCTS ...
From nativeharvest.com
KWIK TRIP CRANBERRY WILD RICE BREAD MACRO NUTRITION FACTS ...
From ketofoodist.com
WILD RICE - WIKIPEDIA
From en.wikipedia.org
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