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

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.

16 slices

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

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 milk, ½ cup water, 3 tablespoons honey, 1½ tablespoons butter , 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, 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.

Nutritional Information