Recipe by Annacia
Wild rice, with its nutty flavor and chewy texture, speckles this lovely oat loaf. Times do not include rise time.
Top Review by LUv 2 BaKE
Excellent bread! The dough is easy to work with, it rises well and creates a nice moist but fairly fluffy bread when made in the oven instead of the bread machine. The little bits of wild rice add great texture and color. The only thing I did differently is use whole wheat bread flour instead of regular whole wheat flour to help with rising volume. I highly recommend this bread. It is a little time consuming due to having to cook the rice, but is also a perfect use for leftover wild rice. Thanks so much Annacia!! This bread will be a regular!
- 1 1⁄4-1 3⁄4 cups bread flour
- 1 (8 g) package active dry yeast
- 1 cup nonfat milk
- 2 tablespoons honey
- 2 tablespoons butter or 2 tablespoons shortening
- 3⁄4 teaspoon salt
- 1 cup whole wheat flour
- 3⁄4 cup wild rice (cooked, drained and cooled)
- 1⁄3 cup oat bran
- nonstick cooking spray
Directions See How It's Made
- 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.