View cart background image
0
items
Free Shipping on orders of $40 or more
Dash of Diamonds and Pinch of Pearls Sweepstakes
Get Timely and Delicious Recipe Updates
 
Poll: Food Fight!

Savory Wild Rice Bread

Source: Cooking at a Glance - Breads & Muffins
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  3 Hours 35 Minutes
  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.
RECIPE INGREDIENTS
1/2 cup wild rice
2 cups water
5 1/2-6 cups all-purpose flour
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh sage or thyme or 2 teaspoons dried sage or thyme, crushed
1 package active dry yeast
1 cup dairy sour cream (8 ounces)
1 cup water
1 tablespoon sugar
1 tablespoon butter or margarine
1 teaspoon salt
1 slightly beaten egg (optional)
1 tablespoon water (optional)
4 sprigs sage (optional)
Savory Wild Rice Bread Recipe at Cooking.com
DIRECTIONS
Rinse wild rice in a fine-mesh sieve under cold water for 1 minute. In a medium saucepan combine wild rice and 2 cups water. Bring to boiling; reduce heat. Cover and simmer for 1 hour, or till tender and most of water is absorbed. Drain well; cool.


In a large mixing bowl combine 1 1/2 cups of the flour, the parsley, sage or thyme, and yeast; set aside. In a medium saucepan heat and stir sour cream, 1 cup water, the sugar, butter or margarine, and salt till mixture is warm (120°-130°) and butter or margarine is almost melted. Add to 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 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 double (about 45 minutes).


Punch dough down. Turn out into a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease two 8x4x2-inch loaf pans. Shape each half of dough into a loaf. Place shaped dough in prepared loaf pans. Cover and let rise in a warm place till nearly double (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 loaves with a mixture of egg and 1 tablespoon water. If desired, place sage sprigs on top of loaves.


Bake in a preheated 375 degrees F oven about 45 minutes, or till 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 loaves (16 servings each)
Calories: 108
Fat. Total: 2g
Fiber: 1g
Carbohydrates, Total: 19g
Sodium: 77mg
% Cal. from Fat: 17%
Cholesterol: 4mg
Protein: 3g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.