Even when I don’t seem to have time to really cook anything amazing, there always seems to be enough time to bake. Baking is therapeutic to me and I can do it without even thinking about it anymore. It just seems to fit in to your schedule if you allow it to.
For example, I really needed to get this bread made today but had a million other things to do as well. So I get the dough going and then I clean up the kitchen and clean the house during the first rise. Form it in to loaves and then mow the front lawn while it raises. Run inside, throw it in the oven and then finish the back lawn. Take it out of the oven, place it on the racks and let it cool while we run out to the store to finish our kitchen remodel plans.
So in the end, it really only took about 15 minutes of extra time and now I’ve got two beautiful loaves of bread with a new recipe that I hadn’t tried before! When I first saw this recipe from Red Star yeast, I knew I wanted to try it but it got pushed out a ways and I am just now getting around to trying it. I love the addition of the wild rice in the dough. It adds so much substance that you can toast this up, put a nice poached or over easy egg on it and you’ve got a whole meal. The wild rice gives it a nice nutty flavor and the brown sugar and molasses are a nice sweetener that adds some additional depth. Give it a try and let me know what you think.
Wild Rice Bread
Recipe from Red Star Yeast
- 1 1/2 cups milk
- 1/4 cup vegetable oil
- 1/4 cup honey
- 2 tablespoons molasses
- 3 cups cooked wild rice
- 2 teaspoons salt
- 1/4 cup brown sugar
- 6 cups bread flour
- 4 1/2 teaspoons Active Dry Yeast
Combine yeast, 2 cups flour, and other dry ingredients. Combine liquids and heat to 120°-130°F.
Combine rice, dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide in half. Roll or pat each half into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.
Related Articles to Thyme In Our Kitchen
- Mahi Mahi Tacos Recipe
- Salmon Croquettes
- Bacon Wrapped Pork Tenderloin with Apple and Sausage Filling
- Idaho® Potato Pierogi with Bacon and Cheese
- Jay Ducote and Food Network Star
- Pistachio French Macarons
- Baked Apple Dumplings
- Wild Rice and Hummus Burgers
- Hummus and Edamame Pasta with Caramelized Tomatoes
- Rosemary-Pine Nut Cookies
- Danish Yeast Rolls
- Sweetheart Coffeecake
- Chicken and Sausage Gumbo
- OXO Giveaway
- How to Spatchcock a Turkey
- Cinnamon Swirl Brioche
- Bacon Wrapped, Sausage Stuffed Jalapeno Peppers
- Zesty Zucchini Twist
- Classic Lattice Top Cherry Pie
- Cherry-Lime Sorbetto
- Cardamom Bread
- Sourdough Sandwich Rolls
- Flank Steak with Pineapple Salsa
- Blog and Bake Part Two
- Blitz Puff Pastry & Palmiers
- Pecan Caramel Sticky Rolls
- Candy “Sushi”
- Shepherd’s Pie
- Oxtail Ragu and Fennel Pollen Pasta
- Morel and Asparagus Lasagna
I am sure you love food. Otherwise, you won’t be here. As a full-time and a part-time chef at a local restaurant, I know my way around food. Ever since I was a young girl, I enjoyed helping my mom in the kitchen.
We would often experiment with the spices, ingredients, and flavors and create great meals for my brothers and dad. Since cocking was my first passion, I decided to go in that direction. I finished culinary school, got my first job, and started developing my skills.
Later when kids came, I had all the liberty in the kitchen to combine some of the unique flavors. A lot of them were a success, but now and there I would make a couple of mistakes.