Whole Wheat Wild Rice Bread |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 32 |
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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. Ingredients:
3 cups king arthur premium 100% whole wheat flour |
3 cups king arthur unbleached all-purpose flour |
2 packages (1/4 ounce each) active dry yeast |
2-1/2 teaspoons salt |
1 cup water |
1 cup fat-free milk |
1/4 cup butter, cubed |
1/4 cup honey |
2 cups cooked wild rice |
Directions:
1. 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.
2. 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.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9-in. x 5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
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