Wild Rice Bread by Polly Rohde

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 1 ½ cups Buttermilk
 ¼ cup Oil
 ¼ cup Honey
 2 tsp Salt
 ½ tsp Baking Soda
 3 ½ cups Bread flour (white)
 ½ cup Red Lake Nation Wild Rice Flour
 ¼ cup Wheat germ
 1 ¼ tsp Yeast
 4 tsp Wheat gluten
 1 cup Red Lake Nation Soup Bits (cooked and cooled to room temperature)
1

Place all ingredients, except wild rice, in bread machine according to manufacturer’s instructions.

2

Set machine to “Basic Setting” and a 2# loaf size OR choose dough cycle.

3

Add cooked wild rice after dough ball has formed.

4

If using dough cycle, take bread dough out when machine signals if is finished and place in a greased loaf pan.

5

Let raise in a warm place until doubled in size.

6

Bake at 350 degrees for approximately 45 min. or until bread sounds hollow when tapped.

7

Take out of pan and cool on rack.

Ingredients

 1 ½ cups Buttermilk
 ¼ cup Oil
 ¼ cup Honey
 2 tsp Salt
 ½ tsp Baking Soda
 3 ½ cups Bread flour (white)
 ½ cup Red Lake Nation Wild Rice Flour
 ¼ cup Wheat germ
 1 ¼ tsp Yeast
 4 tsp Wheat gluten
 1 cup Red Lake Nation Soup Bits (cooked and cooled to room temperature)

Directions

1

Place all ingredients, except wild rice, in bread machine according to manufacturer’s instructions.

2

Set machine to “Basic Setting” and a 2# loaf size OR choose dough cycle.

3

Add cooked wild rice after dough ball has formed.

4

If using dough cycle, take bread dough out when machine signals if is finished and place in a greased loaf pan.

5

Let raise in a warm place until doubled in size.

6

Bake at 350 degrees for approximately 45 min. or until bread sounds hollow when tapped.

7

Take out of pan and cool on rack.

Wild Rice Bread by Polly Rohde
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