- Special Pricing
Savory Wild Rice Bread
- Active Time 15m
- Total Time 3h 35m
Makes 2 loaves (16 servings each)
Warm up a wintry day with a serving of this hearty bread that boasts an unexpected combination of wild rice and robust spices. Garnish with sage sprigs for a hint of what’s to come, if desired.
- 1/2 cup dry wild rice
- 3 cups plus 1 tablespoon water, divided
- 5 1/2-6 cups all-purpose flour, divided
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh sage or thyme or 2 teaspoons dried sage or thyme, crushed
- 1 package active dry yeast
- 1 cup (8 ounces) sour cream
- 1 tablespoon sugar
- 1 tablespoon butter or margarine
- 1 teaspoon salt
- 1 slightly beaten egg (optional)
- 4 sprigs sage (optional)
Rinse the rice in a fine-mesh sieve under cold water for 1 minute. In a medium saucepan, combine the rice and 2 cups water. Bring to a boil; reduce heat. Cover and simmer for 1 hour, or till tender and most of the water is absorbed. Drain well; cool.
In a large mixing bowl, combine 1 1/2 cups flour, parsley, sage or thyme and yeast; set aside. In a medium saucepan, heat and stir the sour cream, 1 cup water, sugar, butter or margarine and salt till the mixture is warm (120-130 degrees F) and the butter or margarine is almost melted. Add to the flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the wild rice and as much of the remaining flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till doubled (about 45 minutes).
Punch dough down. Turn out into a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes. Lightly grease two 8 x 4 x 2-inch loaf pans. Shape each piece of dough into a loaf. Place the shaped dough in the prepared loaf pans. Cover and let rise in a warm place till nearly doubled (30-40 minutes). With a sharp knife, cut a grainlike design by making a slice lengthwise down the center of the loaf with 3 small branches on each side. Or, brush the loaves with a mixture of egg and 1 tablespoon water. If desired, place sage sprigs on top of the loaves.
Bake in a preheated 375 degrees F oven for about 45 minutes, or till the bread is golden brown and sounds hollow when tapped. Remove from pans immediately; cool on racks.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
108 calories; 2g total fat; 4mg cholesterol; 77mg sodium; 19g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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