Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

This slightly sweet bread makes a wonderful toast for breakfast.

Recipe by Cooking Light October 2000


Recipe Summary test

1 loaf, 16 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

204 calories; calories from fat 4%; fat 1g; saturated fat 0.2g; mono fat 0.2g; poly fat 0.3g; protein 6.1g; carbohydrates 42.4g; fiber 2g; cholesterol 1mg; iron 2.4mg; sodium 303mg; calcium 36mg.