Wild Rice-Oatmeal Bread

Cooking Light
This slightly sweet bread makes a wonderful toast for breakfast.
1 loaf, 16 servings (serving size: 1 slice)


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2 cups water, divided
1/3 cup uncooked wild rice
1 cup regular oats
1 teaspoon sugar
2 packages dry yeast (about 4 1/2 teaspoons)
1/2 cup warm water (100° to 110°)
1 cup warm 1% low-fat milk (100° to 110°)
1/4 cup sugar
3 tablespoons molasses
2 teaspoons salt
5 cups all-purpose flour, divided
Cooking spray


Bring 1 cup water to a boil in a medium sauce-pan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Drain if necessary. Set wild rice aside.

Bring 1 cup water to a boil in a medium sauce-pan. Add the oats, and cook over medium-high heat for 2 1/2 minutes or until thick, stirring mixture constantly. 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. Add the cooked wild rice, yeast mixture, warm milk, 1/4 cup sugar, molasses, and salt to oatmeal; stir well.

Lightly spoon flour into dry measuring cups; level with a knife. 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).

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. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. 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.

Preheat oven to 375°.

Uncover dough. Bake at 375° for 35 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.

Created date

October 2000

Nutritional Information

Calories 204
Caloriesfromfat 4 %
Fat 1 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.3 g
Protein 6.1 g
Carbohydrate 42.4 g
Fiber 2 g
Cholesterol 1 mg
Iron 2.4 mg
Sodium 303 mg
Calcium 36 mg