Name: Hearty Wild Rice Bread (Bread Machine Dough + Oven-Baked)
Prep time: 160 min
Cook time: 30 min
Total time: 190 min
Ingredients: ½ cup milk; ½ cup water; 3 tablespoons honey; 1½ tablespoons butter ((See notes)); 1¼ teaspoon salt; 1 ¼ teaspoon dried thyme leaves; ¾ cup cooked wild rice (well drained); 1½ cup whole wheat flour; 1½ cup bread flour; 2 teaspoon instant yeast

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Sneak Preview: This Wild Rice Loaf blends whole wheat flour, honey, cooked wild rice, and thyme for a flavorful loaf that’s ready in about 3.25 hours.

Sliced Hearty Wild Rice Bread showing the fine, even texture with browned butter on the side.

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I love hearing from you—my dear readers. This recipe was inspired by a reader named Joan, who requested a soft wild rice loaf that would work well for sandwiches and included whole grains. Her request sent me straight to the kitchen.

Readers Say…
“I’ve just made this delicious bread and it is now one of my favorites. I used a wild rice blend that I’d made in the Instant Pot and drained the remaining moisture on a paper towel-lined baking sheet. The hint of thyme makes this extra special for turkey sandwiches.–ELIZABETH

Ingredients and Substitutions

Ingredients needed to make the soft but hardy wild rice loaf with whole wheat and honey.

• MILK: use dairy or unsweetened plant-based milk; adds richness and softness

• WATER: balances hydration without adding fat

• HONEY: adds mild sweetness and helps browning; substitute maple syrup if needed

• BUTTER: enhances flavor(especially when browned) and softness; sub with olive oil or leave out for dairy-free

• SALT: use table salt or sea salt (don’t leave out)

• DRIED LEAF THYME: adds herbal depth; feel free to skip or use rosemary instead

• COOKED WILD RICE: Contributes a mild chew and flavor; drain well and avoid overcooked rice

• WHOLE WHEAT FLOUR: adds hearty flavor and fiber; spelt flour is a good substitute

• BREAD FLOUR: provides structure and chew; can use all-purpose in a pinch

• INSTANT YEAST: made for a bread machine-no dissolving necessary

No bread machine? See the recipe notes for how to make this recipe with a stand mixer or by hand.

Step-by-Step: Making Wild Rice, Honey, and Wheat Bread with a Bread Machine

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

Loading bread pan — **Add ingredients & start DOUGH cycle**

Checking the dough for hydration — **Add ingredients & start DOUGH cycle**

baked and sliced wild rice bread with fig butter on the side.

Yield: slices

Hearty Wild Rice Bread (Bread Machine Dough + Oven-Baked)

By Paula Rhodes

This wild rice bread is both soft and sturdy, making it ideal for sandwiches, with a chewy crumb and a golden crust. The dough mixes in your bread machine, but baking it in the oven gives a better crust, shape, and texture.

5 from 3 votes

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Video

Prep time: 2 40

Cook time: 30

Total time: 3 10

Ingredients

½ cup (114 g) milk
½ cup (114 g) water
3 tablespoons (63 g) honey
1½ tablespoons (23 g) butter (See notes)
1¼ teaspoon salt
1 ¼ teaspoon dried thyme leaves
¾ cup (90 g) cooked wild rice (well drained)
1½ cup (180 g) whole wheat flour
1½ cup (180 g) bread flour
2 teaspoon instant yeast

Instructions

Fill bread machine pan: Add ½ cup (114 g) milk, ½ cup (114 g) water, 3 tablespoons (63 g) honey, 1½ tablespoons (23 g) butter , 1¼ teaspoon salt, 1 ¼ teaspoon dried thyme leaves, ¾ cup (90 g) cooked wild rice (well drained), 1½ cup (180 g) whole wheat flour, 1½ cup (180 g) bread flour, and 2 teaspoon instant yeast to the bread machine pan.
Select the DOUGH cycle and press START.
Check the dough: At 1 minute, confirm the paddles are turning and the dough is clumping.
At 15–18 minutes, dough should stick briefly to the sides, then pull away cleanly. If needed, adjust by adding 1 tablespoon of water or flour at a time. Read more about this slick trick for making better bread.
Move the dough: When the DOUGH cycle is complete, the dough should be doubled in size. Remove dough to a floured surface and press gently to deflate. Optional: For a beautiful, even texture, restart the DOUGH cycle and run for 5 seconds to deflate the dough before removing it from the pan.
Shape the dough: Flatten into an 8×10 rectangle and roll up tightly from the short end.
Seal and pan the dough: Pinch the seams closed and place seam-side down in a greased 8½ x 4½-inch loaf pan. Flatten gently with your palm.
Final Rise: When the loaf is barely peeking over the top of the pan (look at it from eye level), it is ready to bake. Brush the top of the loaf with melted butter.
Bake: Preheat oven to 375°F (190°C). Bake for 30 minutes. Cover with foil after 15 minutes if needed. It's done when the internal temperature reaches 195–200°F (90–93°C). Use a quick-read thermometer for accuracy.
Cool: Let rest in the pan for 5–10 minutes, then remove to a rack and cool completely before slicing. Optional: brush the loaf again with butter after it has cooled 15 minutes.

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Brown Butter Option: Brown the butter for extra flavor—make a little extra to spread on warm slices.

Equipment

Nutrition

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

Final Thoughts

When Joan asked for a soft, sandwich-worthy wild rice loaf, I wasn’t sure where it would lead—but I’m so glad she reached out. If you’ve got leftover wild rice in the fridge, this is a satisfying way to use it. We love it for sandwiches or toast, but it’s also the kind of loaf worth sharing—especially if you’ve got a friend who appreciates homemade bread with a little personality.

— Paula, Home Economist
Homemade Food Worth Sharing

Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!

Helpful Links for Breadmakers

• Basic Bread Machine White Bread You’ll Be Eager To Share
A basic white loaf for readers wanting a softer, non-whole grain option.
• Spinach Parmesan Bread (Bread Machine + Oven-Baked)
Another oven-baked, savory loaf—great for serving with spreads or savory meals.
• 100% Bread Machine Whole Wheat Bread with No White Flour
Another hearty sandwich bread that readers might compare with the wild rice loaf.
• Unique Sprouted Wheat Bread Machine Recipe with Seeds
A good alternative for readers interested in nutrient-dense, textured breads.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

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Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.

5 Comments

Marie says:

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This came together so easily. I used Lund’s wild rice and golden wheat. It’s very earthy, not too sweet. One day later and the rest of the loaf is soft – it makes delicious toast! Another keeper from your site 🙂

1. Paula says:
  
  at
  
  Hi Marie,
  
  Thanks so much for taking the time to leave a comment. I’m glad you loved this “earthy” bread (good adjective for it). Also, thanks for the 5-star rating.
  
Elizabeth says:

at

Dear Paula and readers, I’ve just made this delicious bread and it is now one of my favorites. I used a wild rice blend that I’d made in the Instant Pot and drained the remaining moisture on a paper towel-lined baking sheet. The hint of thyme makes this extra special for turkey sandwiches.

I can’t begin to tell you how many loaves of bread, English muffins, and bagels I’ve made from your site. Your recipes have all come out perfect. Please keep up the good work. I’m a faithful fan.

1. Paula says:
  
  at
  
  Hi Elizabeth,
  
  What a kind comment! I love that you used a wild rice blend. Perfect. I appreciate you, Elizabeth.
  
Paula says:

at

To my readers: I hope you love this recipe. It’s versatile, so after you’ve made it a time or two, have fun with substitutions. It’s also a great way to use leftover rice of any type. Be sure to leave a comment and let me know about your experience.