Wild Rice Oatmeal Bread Recipes

WILD RICE & CRANBERRY LOAVES

Steps:

• In a large bowl, mix the first seven ingredients and 1-1/2 cups bread flour. In a small saucepan, heat milk, water, molasses and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in cranberries, rice and enough remaining bread flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 10 minutes. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 20 minutes. Preheat oven to 350°. , Bake 40-45 minutes or until golden brown. Cool in pans 10 minutes. Remove to wire racks to cool.

WHOLE WHEAT WILD RICE BREAD

Steps:

• In a large bowl, combine the whole wheat flour, 1 cup all-purpose flour, yeast and salt. In a small saucepan, heat the water, milk, butter and honey to 120°-130°. Add to dry ingredients; beat until smooth. Stir in the wild rice and enough remaining all-purpose flour to form a stiff dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool completely.

MINNESOTA WILD RICE BREAD

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.

MINNESOTA BREAKFAST CEREAL OF WILD RICE AND OATMEAL

Steps:

• Steam the wild rice or boil it covered by 2 inches of water; it is ready when tender but pleasantly chewy, with many burst kernels, after about 45 minutes; drain rice.
• Combine the oats with the dried cherries, salt, and 3 cups water in a saucepan; cook over medium heat for about 5 minutes, until soft and thick.
• Stir in the wild rice and milk.
• Serve steaming hot in large bowls, topped lightly with sugar or syrup.

WILD RICE BREAD WITH SUNFLOWER SEEDS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine rice, 1 cup sunflower kernels, milk, honey, butter, flaxseed, salt, yeast mixture, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until combined. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each half into a 12x8-in. rectangle. Roll up jelly-roll style, starting with a short side; pinch seam and ends to seal. Place each in a 9x5-in. loaf pan coated with cooking spray, seam side down., Cover with kitchen towels; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°., Brush loaves with egg white; sprinkle with remaining sunflower kernels and, if desired, wheat germ. Bake 35-45 minutes or until dark golden brown. Cool in pans 5 minutes. Remove to a wire rack to cool.

GRANDMA'S OATMEAL BREAD

Steps:

• In a small bowl, combine the boiling water, butter, salt and sugar. Stir in oats; cool to lukewarm. In a large bowl, dissolve yeast in warm water. Stir in the molasses, brown sugar and 1 cup flour. Beat until smooth. Stir in oat mixture and enough remaining flour to make a stiff dough. , Turn out onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a ball. Cover and let rest for 10 minutes; Shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 30-35 minutes (cover loosely with foil if top browns too quickly). Remove from pans to wire racks to cool.

WILD RICE AND OAT BRAN BREAD (WITH BREAD MACHINE DIRECTIONS)

Steps:

• In a large bowl, stir together 1 cup of the bread flour and the yeast; set aside.
• In a medium saucepan heat and stir milk, honey, butter, and salt just until warm (120°F to 130°F) and butter is almost melted.
• Add the milk mixture on low speed for 30 seconds, scraping bowl constantly.
• Beat on high speed for 3 minutes.
• Using a wooden spoon, stir in whole wheat flour, wild rice, oat bran, and as much of remaining bread flour as you can.
• Turn out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball.
• Place in a lightly greased bowl; turn once to grease the surface.
• Cover and let rise in a warm place until double in size (1 to 1-1/4 hours).
• Punch down dough.
• Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
• Coat an 8x8x2-inch loaf pan with cooking spray; set aside.
• Shape dough into a loaf by patting or rolling.
• To shape by patting, gently pat and pinch dough into a loaf shape, tucking edges beneath.
• To shape by rolling, on a lightly floured surface, roll dough into a 12x8-inch rectangle.
• Roll up, starting from a short side.
• Seal seams with fingertips as you roll.
• Place shaped dough in prepared pan.
• Cover; let rise in a warm place until nearly double in size (30 to 45 minutes).
• Preheat oven to 375°F
• Bake about 35 minutes to 40 minutes or until bread sounds hollow when tapped.
• If necessary, cover loosely with foil the last 10 minutes to prevent over browning. Remove from pan.
• Cool on a wire rack. Makes 1 loaf (16 slices).
• Bread Machine Directions:
• Add the ingredients to 1-1/2-pound loaf bread machine according to the manufacturer's directions, except use 1-3/4 cups all-purpose flour and 1-1/4 teaspoons active dry yeast or bread machine yeast.
• If available, select the whole grain cycle, check dough and, if necessary, add more bread flour or milk, 1 teaspoon at a time, to make a dough that forms a smooth ball. Remove hot bread from machine as soon as it is done. Cool on a wire rack.

WILD RICE BREAD

Steps:

• Put all ingredients into your bread maker as you do any other recipe.
• Make the dough in the bread machine through the first rise.
• After the first rise take it out and put it into two bread pans.
• Let it rise and then bake at 350 degrees for 33 minutes.