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Wild Rice Whole Grain Bread Recipe

Wild Rice Whole Grain Bread Recipe

By What’s Baking

A hearty, nutritious bread with nutty wild rice and wholesome grains that creates a complex flavor profile and delightfully chewy texture.
Difficulty:
Intermediate
Prep Time:
3 hours 30 mins
Cook Time:
45 mins
Serves:
1 loaf (16 slices)
An overhead shot of a rustic Wild Rice Whole Grain Bread loaf with a beautifully cracked crust, photographed in soft natural light against a weathered wooden board. The cross-section reveals a hearty, moist crumb studded with visible wild rice grains and whole grain textures. Steam gently rises from a freshly cut slice, highlighting the bread's warmth and freshness. Scattered around the base are a few raw wild rice grains and wheat stalks, adding context to the ingredients. The rich amber tones of the crust contrast with the speckled interior, while a small dish of creamy butter and a drizzle of honey suggest serving possibilities.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g wild rice, uncooked</li><li class="ingredients-single-item">350ml water, for cooking rice</li><li class="ingredients-single-item">500g whole wheat flour</li><li class="ingredients-single-item">100g bread flour</li><li class="ingredients-single-item">2 tsp salt</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">300ml warm water (about 40°C)</li><li class="ingredients-single-item">50g mixed seeds (sunflower, pumpkin, flax), plus extra for topping</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Loaf pan (23cm x 13cm)</li><li class="equipment-single-item">Baking stone or steel (optional)</li><li class="equipment-single-item">Spray bottle for water</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by cooking the wild rice. Rinse 100g of wild rice thoroughly, then combine with 350ml water in a saucepan. Bring to a boil, reduce heat, cover and simmer for about 45 minutes until the rice is tender but still has some bite. Drain any excess water and allow to cool completely. This can be done a day ahead and refrigerated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, combine 100ml of the warm water (from the 300ml total) with the honey and yeast. Stir gently and let it sit for about 10 minutes until foamy and activated. This proofing step ensures your yeast is alive and will properly leaven your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl or the bowl of your stand mixer, combine the whole wheat flour, bread flour, and salt. Whisk together to evenly distribute the salt, which can inhibit yeast activity if it comes into direct contact.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make a well in the center of the flour mixture and pour in the yeast mixture, olive oil, and the remaining 200ml of warm water. Mix until a shaggy dough forms. If using a stand mixer, use the dough hook on low speed; otherwise, mix with a wooden spoon then turn out onto a floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Knead the dough for 8-10 minutes until it becomes smooth and elastic. Whole grain doughs require more kneading than white doughs to develop adequate gluten structure. The dough will be slightly tacky but shouldn't be overly sticky – add a tablespoon of flour at a time if needed, but be careful not to add too much as it will make your bread dry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the cooled wild rice and mixed seeds, kneading gently until evenly distributed throughout the dough. The wild rice adds moisture and a wonderful texture contrast, while the seeds provide nutritional benefits and textural interest.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the dough in a lightly oiled bowl, turning once to coat the surface. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free place for about 1.5-2 hours, or until doubled in size. The slow rise develops flavor and improves the bread's texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn onto a lightly floured surface and shape into a loaf. To create surface tension for a better rise, pull the edges of the dough toward the center, then flip it over and gently roll into a log shape the length of your loaf pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Grease your loaf pan and place the shaped dough inside, seam-side down. Cover again and allow to rise for another 45-60 minutes, until the dough has risen about 2.5cm above the rim of the pan. Meanwhile, preheat your oven to 220°C and place a baking stone or steel inside if using.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before baking, brush the top of the loaf lightly with water and sprinkle with additional seeds if desired. Using a sharp knife or razor, make 3-4 diagonal slashes about 0.5cm deep across the top of the loaf. These cuts allow the bread to expand properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the bread in the preheated oven and spray the inside of the oven with water to create steam (or place a tray of boiling water on the bottom rack). This steam helps develop a crisp, golden crust. Immediately reduce the temperature to 200°C.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 35-45 minutes until the bread is deeply golden brown and sounds hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should register between 95-100°C.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and turn out onto a wire rack to cool completely before slicing – at least 2 hours if possible. Cutting too soon will result in a gummy texture as the bread continues to cook and set during cooling. Enjoy your beautiful Wild Rice Whole Grain Bread with butter, as sandwich bread, or toasted!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 168 calories
🥑 Fat: 3 g
🧈 Saturated Fat: 0.5 g
🍞 Carbohydrates: 30 g
🍭 Sugar: 2 g
🍗 Protein: 5 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 235 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I make this bread without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can mix the dough by hand with a wooden spoon and then knead on a floured surface for 10-12 minutes until smooth and elastic. Hand-kneading actually gives you better control over the texture of whole grain doughs.

Why is my whole grain bread dense instead of light and airy?

Dense whole grain bread often results from insufficient kneading (gluten underdevelopment), inadequate rising time, or too much flour. Ensure proper gluten development, allow full proofing time, maintain adequate hydration, and consider adding vital wheat gluten (1-2 tbsp) for a lighter texture.

How long does homemade whole grain bread stay fresh?

Homemade whole grain bread typically stays fresh for 2-3 days at room temperature when stored in an airtight container or bread bag. For longer storage, slice the completely cooled loaf and freeze for up to 3 months. Toast frozen slices directly from the freezer as needed.

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