Minnesota Wild Rice Bread

Total Time:
1 hr 32 min
30 min
2 min
1 hr

1 loaf

  • 1/4 cup wild rice, raw
  • 2 cups water
  • 1 package dry yeast
  • 1/3 cup warm water
  • 2 cups milk, scalded
  • 2 tablespoons butter, melted
  • 1/2 cup honey
  • 2 teaspoon salt
  • 1/2 cup rolled oats, uncooked
  • 1/2 cup rye flour
  • 1 1/2 cups whole-wheat flour
  • 1/2 cup bran
  • 3 1/2 cups unbleached flour, plus 1 cup, as needed
  • 1 egg, beaten
  • 1 tablespoon water
  • 1/4 cup hulled sunflower seeds
  • 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.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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