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Wild Rice Multi-Grain Bread



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10 oz. wild rice
6 cups water
1 1/4 oz. SAF/Instant yeast
14 oz. water (110°F)
5 lbs. milk, scalded, cool to 110°F
4 1/4 oz. butter, melted
2 1/2 oz. salt
1 lb. 12 oz. honey
10 oz. uncooked rolled oats
12 1/2 oz. rye flour
4 lb. 6 oz. whole wheat flour
7 lb. 8 oz. bread flour
10 oz. eggs, beaten
15 oz. sunflower seeds


  1. 1
    Cook wild rice using one of the following methods. Drain and set aside. (Note: cooked wild rice can store 1 week in cooler or 6 months in freezer.)
  2. 2
    Range: Combine in heavy 3 quart pot. Cover, bring to boil, reduce heat. Simmer 45-55 minutes or until grains are open. Steamer: Combine in a 12x9: shallow steamer pan. Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
  3. 3
    Combine everything but rice, eggs, sunflower seeds in 40 quart bowl and mix 8 minutes. Add wild rice and mix an additional 1-2 minutes. Place bowl in proof box until double in size. Divide dough into 1 lb, 15 oz loaves and place in 1 pound pans*. Place loaf pans in proof box until double in size.
  4. 4
    Slash top of loaves. Brush with egg wash. Sprinkle seeds over top and bake.
  5. 5
    *May also be shaped into mini loaves or bread sticks.


Recipe compliments of the Minnesota Cultivated Wild Rice Council

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preparation methods
cuisines North & South American, Other North American
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