Wild Rice Oatmeal Bread Recipes

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.

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.

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.

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.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, whole wheat flour, rye flour, oats, honey, butter, salt and 2 cups bread flour. Beat until smooth. Stir in wild rice and enough remaining bread flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 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 into loaves. Transfer to two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat egg and cold water; brush over loaves. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Steps:

• Bring 1 cup water to a boil in medium saucepan. Add wild rice to pan, reduce heat, cover, and simmer 1 hour until tender. Drain any excess liquid and set rice aside.
• Bring 1 cup water to boil in medium saucepan. Add oats, and cook over medium-high heat 2 1/2 minutes until thick, stirring constantly. Pour oatmeal into large bowl. In small bowl, dissolve 1 tsp sugar and yeast in 1/2 cup warm water. Let stand 5 minutes. In pan with oatmeal mixture, add rice, yeast mixture, warm milk, 1/4 cup sugar, molasses and salt. Stir until blended.
• Add 4 1/2 cups flour to oatmeal mixture, stir until blended. Turn dough onto well floured surface and knead until smooth and elastic, (about 5 minutes). Add flour 1 tsp at a time to prevent dough sticking to hands. Dough will feel slightly tacky and sticky.
• Place dough in large bowl sprayed with cooking spray. Turn to coat top. Cover and leave to rise in a warm place about 1 hour or until doubled in size.
• Punch dough down, leat rest 5 minutes. Roll dough into a 14X7 inch rectangle on a floured surface. Roll up rectangle tightly from the short edge. Press down firmly to squeeze out air pockets. Pinch seam and ends to seal. Place roll, seam side down, in a 9X5 inch loaf pan coated with cooking spray. cover and let rise 45 minutes until doubled in size.
• Preheat oven to 375 degrees F. Bake 35 minutes until loaf sounds hollow when tapped. Remove loaf from pan and cool on wire rack.