Minnesota Wild Rice Bread

Name: Minnesota Wild Rice Bread
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: Minnesota Bakery
Ingredients: 1.5 cups Cooked wild rice; 4 cups Bread flour; 2.25 tsp Active dry yeast; 1.25 cups warm water; 3 tbsp Honey; 3 tbsp Olive oil; 2 tsp Salt; 0.25 cup Sunflower seeds

A hearty yeasted loaf studded with cooked wild rice, a bread found throughout Minnesota bakeries that showcases the state's signature grain.

🇺🇸United States· Minnesota

Prep: 30 min
Cook: 35 min
Total: 65 min
Servings: 12
Difficulty: Medium
Calories: 160 kcal

Equipment

•Loaf pan
•Stand mixer

Nutrition

Per serving, approximate

Calories: 160 kcal
fat: 2
carbs: 30
protein: 5
calories: 160

Instructions

1
Stir the yeast and honey into warm water. Let it sit until foamy, about 10 minutes.
2
Stir in the olive oil, salt, and cooked wild rice.
3
Slowly mix in the bread flour until a rough, shaggy dough forms.
4
Knead the dough for 8-10 minutes until smooth and stretchy. Add sunflower seeds near the end if using.
5
Put the dough in a greased bowl and cover it. Let it rise until doubled, about 1 hour.
6
Gently press down the dough and shape it into a loaf. Place it in a greased loaf pan.
7
Let the dough rise again until puffy, about 30-40 minutes.
8
Bake at 375°F for 30-35 minutes. It is ready when golden brown and it sounds hollow when tapped.
9
Let the bread cool on a wire rack before slicing.

Chef's tips

Make sure the wild rice is fully cooked and slightly cooled before adding it so the leftover heat does not kill the yeast. This bread freezes exceptionally well.

Storage

Store wrapped at room temperature up to 4 days, or freeze up to 3 months.

Reheating

Toast slices for the best texture after the first day.

Common mistakes to avoid

•Adding hot wild rice directly to the yeast mixture, which can kill the yeast.
•Underbaking the loaf, leaving a dense, gummy center from the extra moisture in the rice.