Wild Rice Bread

Name: Wild Rice Bread
Ingredients: 1⅛ cups water; 2¾ cups bread flour; 2 teaspoons light brown sugar; 2½ tablespoons walnut oil; ⅓ cup raw wild rice; ½ cup pumpernickel rye flour; 1 tablespoon plus 2 teaspoons gluten; 1 tablespoon light brown sugar; 3½ cups bread flour; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 2 teaspoons salt; 2¼ teaspoons SAF yeast or 2¾ teaspoons bread machine yeast; 1½ teaspoons salt; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; ⅓ cup pumpernickel rye flour; 1 tablespoon plus 1 teaspoon gluten; ½ cup raw wild rice; 3 tablespoons walnut oil; 2 teaspoons SAF yeast or 2½ teaspoons bread machine yeast; 1½ cups water

Preparation info

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

This bread has always been very popular in my baking classes. It is a real surprise; the wild rice and the coarse, dark rye flour make a dynamite taste duo.

Ingredients

1½-Pound Loaf

1⅛ cups water
⅓ cup raw wild rice

Vegan
Bread

Method

Heat the water to a boil in a medium saucepan. Add the rice. Cover and simmer over low heat for 30 to 45 minutes, until the rice is tender. Strain the remaining cooking liquid into a 2-cup measure and add enough extra water to equal the original amount in the pan (1⅛ cups for the 1½-pound loaf or 1½ cups for the 2-pound loaf). Set the liquid and rice aside separately to