Wild Rice and Oat Bran Bread

Wild Rice and Oat Bran Bread

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From: Diabetic Living Magazine

Wild rice adds nutty flavor and chewy texture to this healthful bread-machine load of bread. Serve it as a side with soup or use it to make sandwiches.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1¼ to 1¾ cups bread flour
  • 1 package active dry yeast
  • 1 cup fat-free milk
  • 2 tablespoons honey
  • 2 tablespoons butter or shortening
  • ¾ teaspoon salt
  • 1 cup whole wheat flour
  • ¾ cup cooked wild rice, drained and cooled (see Tip)
  • ⅓ cup oat bran
  • Nonstick cooking spray

Preparation

  • Prep

  • Ready In

  1. In a large bowl, stir together 1 cup of the bread flour and the yeast; set aside. In a medium saucepan heat and stir milk, honey, butter, and salt just until warm (120°F to 130°F) and butter is almost melted. Add the milk mixture on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, wild rice, oat bran, and as much of remaining bread flour as you can.
  2. Turn out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease the surface. Cover and let rise in a warm place until double in size (1 to 1- ¼ hours).
  3. Punch down dough. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Coat an 8x8x2-inch loaf pan with cooking spray or line with parchment paper; set aside.
  4. Shape dough into a loaf by patting or rolling. To shape by patting, gently pat and pinch dough into a loaf shape, tucking edges beneath. To shape by rolling, on a lightly floured surface, roll dough into a 12x8-inch rectangle. Roll up, starting from a short side. Seal seams with fingertips as you roll.
  5. Place shaped dough in prepared pan. Cover; let rise in a warm place until nearly double in size (30 to 45 minutes). Preheat oven to 375°F.
  6. Bake about 35 minutes to 40 minutes or until bread sounds hollow when tapped. If necessary, cover loosely with foil the last 10 minutes to prevent overbrowning. Remove from pan. Cool on a wire rack.
  • Tip: To prepare ¾ cup cooked wild rice: bring ¾ cup water and ¼ cup uncooked wild rice to boiling; reduce heat. Cover and simmer about 40 minutes or until wild rice is tender. Drain well.
  • Equipment: Bread Machine Directions: Add the ingredients to 1- ½-pound loaf bread machine according to the manufacturer's directions, except use 1- ¾ cups all-purpose flour and 1- ¼ teaspoons active dry yeast or bread machine yeast. If available, select the whole grain cycle, check dough and, if necessary, add more bread flour or milk, 1 teaspoon at a time, to make a dough that forms a smooth ball. Remove hot bread from machine as soon as it is done. Cool on a wire rack.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 120 calories; 2 g fat(1 g sat); 2 g fiber; 22 g carbohydrates; 4 g protein; 58 mcg folate; 4 mg cholesterol; 3 g sugars; 79 IU vitamin A; 0 mg vitamin C; 21 mg calcium; 1 mg iron; 128 mg sodium; 87 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch

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