Prep 15 mins
Cook 35 mins
Wild rice, with its nutty flavor and chewy texture, speckles this lovely oat loaf. Times do not include rise time.
- 295.73-414.03 ml bread flour
- 8 g package active dry yeast
- 236.59 ml nonfat milk
- 29.58 ml honey
- 29.58 ml butter or 29.58 ml shortening
- 3.69 ml salt
- 236.59 ml whole wheat flour
- 177.44 ml wild rice (cooked, drained and cooled)
- 78.07 ml oat bran
- nonstick cooking spray
- 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.
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!
I know from experience with my own posted bread machine recipes, that it's a tricky business!!! However, Annacia wrote this very well, and INCLUDED very good bread machine instructions, thanks for that! As you can see from my photos, the bread rose well and had a great texture. It was easy to make and we both thoroughly enjoyed it; it hovered between a 5 and a 4 star recipe, but we both felt that it could have a bit more seasoning added to it. And, it was JUST a tad too sweet for us; I think that's a regional difference, as we prefer more savoury breads. Having said that, it was a great texture and we BOTH loved the addition of the wild rice in it! I will be making it again and adjusting the honey and seasonings to suit our personal tastes! Thanks Annacia for yet ANOTHER wonderful recipe. FT:-)