Crowd Pleasing Wild Rice Bread Recipes

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WILD RICE 'N' BREAD DRESSING



Wild Rice 'n' Bread Dressing image

Hearty wild rice is and appealing addition to traditional bread stuffing, while chopped carrot adds pretty color.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8-10 servings.

Number Of Ingredients 15

3/4 cup chopped celery
2/3 cup chopped onion
2/3 cup chopped carrot
1/3 cup vegetable oil
3 tablespoons dried parsley flakes
4 teaspoons chicken bouillon granules
1 teaspoon garlic powder
1 teaspoon dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
2 cups chicken broth
8 cups day-old bread cubes
3 cups cooked wild rice

Steps:

  • In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through., In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish. , Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Nutrition Facts : Calories 206 calories, Fat 9g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 687mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

WILD RICE BREAD



Wild Rice Bread image

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

3/4 cup hot water
1/4 cup molasses
3/4 cup cooked wild rice
2 tablespoons potato flakes
1 tablespoon brown sugar
1 teaspoon salt
1 tablespoon melted butter
2 1/2 cups bread flour
1 teaspoon yeast, plus
1/2 teaspoon more yeast

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 Bread image

"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

3/4 cup water (70° to 80°)
1 tablespoon vegetable oil
1 tablespoon molasses
1 teaspoon salt
1-2/3 cups bread flour
1/2 cup cooked wild rice, cooked
1/2 cup whole wheat flour
1 teaspoon caraway seeds
1 teaspoon active dry yeast

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



Minnesota Wild Rice Bread image

Provided by Food Network

Time 1h32m

Yield 1 loaf

Number Of Ingredients 16

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

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.

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