MINNESOTA WILD RICE BREAD
Provided by Food Network
Time 1h32m
Yield 1 loaf
Number Of Ingredients 16
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.
WILD RICE BREAD
A recipe that was printed in the local newspaper back many years . I received this recipe from my SIL and later found it in a Christmas booklet. It is extremley moist,healthy and so very tasty.Serve it with butter,a slice of cheese or a sandwich. Certainly a favorite at our house.
Provided by Dotty2
Categories Yeast Breads
Time P1DT7h
Yield 4-6 loaves
Number Of Ingredients 13
Steps:
- In a saucepan boil rice in 4 cups water and cook until rice is tender(approx 40-50 minutes).
- Drain and cool.
- Dissolve yeast in 1/2 cup of lukewarm water and 1 teaspoon sugar.
- Add enough flour to make a thin paste.
- Set in a warm place for about 10-15 minutes.
- In a large bowl mix: 4 cups warm water.1/4 cup sugar,molasses,shortening,salt,natural bran,sunflower seeds.
- Add yeast mixture,the cooled rice,sunny boy cereal and rolled oats.
- Add approximately 10 cups white flour,( starting with less) or sufficient to make bread dough and knead the dough well.
- Let rise until double in size (about 2 hours).
- Punch down and form into loaves and again let rise until double in size.
- Bake in 375degreeF for 25-30 minutes or until bread is done. Check by tapping on the base of the loaf with knuckles. If bread sounds hollow it will be done.
- Recipe should make about 4-6 loaves depending on size and shape.
- Note; recipe can be halved using still 1 tablespoon yeast but halving all other ingredients.
- Prep time includes cooking and standing time,approx.
SUNFLOWER BREAD
I do the cooking at our family-owned guest ranch. I use thick slices of this nutty bread as an accompaniment to soup in winter and as sandwich bread in summer. Visitors can't resist this bread.
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, sunflower kernels, yeast and salt. In a saucepan, heat the water, milk, honey and butter to 120°-130°. Add to dry ingredients. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Roll loaves in additional sunflower kernels if desired. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
SEEDED WHOLE GRAIN SODA BREAD
"This moist, chewy soda bread satisfies all my starchy cravings but is so packed with seeds, oats, and whole wheat that it's also energy-sustaining. It makes beautiful toast, too."-Claire Saffitz, associate food editor
Provided by Claire Saffitz
Categories Bread Healthy Quinoa Whole Wheat Thanksgiving Kid-Friendly Bon Appétit St. Patrick's Day Seed Bake Small Plates
Yield Makes one 8"-diameter loaf
Number Of Ingredients 14
Steps:
- Mix millet, quinoa, amaranth, 1 cup oats, 1 cup buttermilk, and 1/2 cup water in a small bowl. Cover and let sit 8-12 hours. (Alternatively, bring ingredients to a simmer in a small saucepan over low heat. Remove from heat and let sit until mixture is thick like porridge, about 2 hours.)
- Preheat oven to 350°F. Lightly oil an 8"-diameter cast-iron skillet or cake pan. Whisk whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and 1/4 cup sunflower seeds in a large bowl. Work in butter with your fingers until largest pieces are pea-size. Make a well in the center and add brown rice syrup, oat mixture, remaining 1 1/4 cups buttermilk, and remaining 1 Tbsp. oil. Mix with a wooden spoon until dough is smooth, homogenous, and still slightly sticky.
- Form dough into a ball and place in prepared pan. Brush with buttermilk; top with more oats and sunflower seeds. Cut a large X into the top and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55-70 minutes. Let cool in pan.
- Do ahead
- Bread can be baked 2 days ahead. Store tightly wrapped at room temperature.
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