RecipesMagazine
×

Wild Rice-Oatmeal Bread

5
4
3
2
1
Wild Rice-Oatmeal Bread

Wild Rice-Oatmeal Bread

You can never have too many bread recipes, so give Wild Rice-Oatmeal Bread a try. This recipe serves 16. One serving contains 217 calories, 7g of protein, and 2g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up molasses, sugar, warm milk, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Bring 1 cup water to a boil in a medium sauce-pan.
Ingredients you will need
SauceSauce
WaterWater
Equipment you will use
Frying PanFrying Pan
2
Add wild rice; cover, reduce heat, and simmer 1 hour or until tender.
Ingredients you will need
Wild RiceWild Rice
3
Drain if necessary. Set wild rice aside.
Ingredients you will need
Wild RiceWild Rice
4
Bring 1 cup water to a boil in a medium sauce-pan.
Ingredients you will need
SauceSauce
WaterWater
Equipment you will use
Frying PanFrying Pan
5
Add the oats, and cook over medium-high heat for 2 1/2 minutes or until thick, stirring mixture constantly.
Ingredients you will need
OatsOats
6
Pour the oatmeal into a large bowl. Dissolve 1 teaspoon sugar and yeast in 1/2 cup warm water in a small bowl; let stand for 5 minutes.
Ingredients you will need
OatmealOatmeal
SugarSugar
WaterWater
YeastYeast
Equipment you will use
BowlBowl
7
Add the cooked wild rice, yeast mixture, warm milk, 1/4 cup sugar, molasses, and salt to oatmeal; stir well.
Ingredients you will need
Cooked Wild RiceCooked Wild Rice
MolassesMolasses
OatmealOatmeal
SugarSugar
YeastYeast
MilkMilk
SaltSalt
8
Lightly spoon flour into dry measuring cups; level with a knife.
Ingredients you will need
All Purpose FlourAll Purpose Flour
Equipment you will use
Measuring CupMeasuring Cup
KnifeKnife
9
Add 4 1/2 cups flour to oatmeal mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Ingredients you will need
OatmealOatmeal
DoughDough
All Purpose FlourAll Purpose Flour
10
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down, and let rest 5 minutes.
Ingredients you will need
Cooking SprayCooking Spray
DoughDough
PunchPunch
Equipment you will use
BowlBowl
11
Roll into a 14 x 7-inch rectangle on a floured surface.
Ingredients you will need
RollRoll
12
Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
Ingredients you will need
RollRoll
13
Place roll, seam side dow n, in a 9 x 5-inch loaf pan coated with cookingspray. Cover and let rise 45 minutes or until doubled in size.
Ingredients you will need
RollRoll
Equipment you will use
Loaf PanLoaf Pan
14
Preheat oven to 37
Equipment you will use
OvenOven
15
Uncover dough.
Ingredients you will need
DoughDough
16
Bake at 375 for 35 minutes or until loaf is browned on bottom and sounds hollow when tapped.
Equipment you will use
OvenOven
17
Remove loaf from pan, and cool on a wire rack.
Equipment you will use
Wire RackWire Rack
Frying PanFrying Pan
DifficultyExpert
Ready In45 m.
Servings16
Health Score25
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesBread
Related recipes
Banana Crumb Snack Cake
Frosty Orange Smoothie
Mango Salsa
Honey Bran Muffins
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok