Best Wild Rice And Oat Bran Bread With Bread Machine Directions Recipes

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WILD RICE AND OAT BRAN BREAD (WITH BREAD MACHINE DIRECTIONS)



Wild Rice and Oat Bran Bread (With Bread Machine Directions) image

Wild rice, with its nutty flavor and chewy texture, speckles this lovely oat loaf. Times do not include rise time.

Provided by Annacia

Categories     Yeast Breads

Time 50m

Yield 1 loaf

Number Of Ingredients 10

1 1/4-1 3/4 cups bread flour
1 (8 g) package active dry yeast
1 cup nonfat milk
2 tablespoons honey
2 tablespoons butter or 2 tablespoons shortening
3/4 teaspoon salt
1 cup whole wheat flour
3/4 cup wild rice (cooked, drained and cooled)
1/3 cup oat bran
nonstick cooking spray

Steps:

  • 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.
  • 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 1-1/4 hours).
  • 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; set aside.
  • 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.
  • 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
  • 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 over browning. Remove from pan.
  • Cool on a wire rack. Makes 1 loaf (16 slices).
  • Bread Machine Directions:
  • Add the ingredients to 1-1/2-pound loaf bread machine according to the manufacturer's directions, except use 1-3/4 cups all-purpose flour and 1-1/4 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 Facts : Calories 1921.6, Fat 31.1, SaturatedFat 16.1, Cholesterol 66, Sodium 2059.6, Carbohydrate 366.5, Fiber 32.9, Sugar 51.4, Protein 67.5

WHOLE WHEAT WILD RICE BREAD



Whole Wheat Wild Rice Bread image

In Manistique, Michigan, Bonnie Groh adds texture and subtle nutty flavor to homemade bread by mixing in nutritious wild rice. Moist and heartwarming, this bread makes a terrific snack or side.

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 slices each).

Number Of Ingredients 9

3 cups whole wheat flour
3 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
2-1/2 teaspoons salt
1 cup water
1 cup fat-free milk
1/4 cup butter, cubed
1/4 cup honey
2 cups cooked wild rice

Steps:

  • In a large bowl, combine the whole wheat flour, 1 cup all-purpose flour, yeast and salt. In a small saucepan, heat the water, milk, butter and honey to 120°-130°. Add to dry ingredients; beat until smooth. Stir in the wild rice and enough remaining all-purpose flour to form a stiff dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 203mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 4g protein.

OAT BRAN BREAD



Oat Bran Bread image

A light, high volume bread machine bread. It works well when you use the Dough selection, and allow the bread to rise in a bread pan.

Provided by Leanne

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 7

1 ¼ cups warm water (110 degrees F/45 degrees C)
2 tablespoons margarine
2 ½ cups bread flour
¼ cup oat bran
2 tablespoons honey
1 teaspoon salt
1 ½ teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough setting, and Start.
  • After the dough has risen once, remove it from the machine. Knead it a few times, and then shape into a loaf. Place in a greased 9 x 5 inch loaf pan. Allow to rise until doubled in bulk.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until done.
  • Alternatively, choose the Basic or White Bread setting, and Start.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 25.1 g, Fat 2.4 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 215.5 mg, Sugar 3 g

WHOLE WHEAT WITH OAT BRAN BREAD



Whole Wheat With Oat Bran Bread image

This is a very tasty, moist bread. This recipe is the final result of experiments in trying to get a perfect whole wheat bread with my family as judges.

Provided by IslandGirl

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

1 1/2 cups water
2 tablespoons powdered milk
1 teaspoon kosher salt
2 tablespoons honey
2 tablespoons molasses
2 tablespoons canola oil or 2 tablespoons walnut oil
1 tablespoon gluten
3 1/2 cups whole wheat flour
1/4 cup oat bran
1 tablespoon soy flour
2 teaspoons yeast

Steps:

  • Measure ingredients in order listed into bread machine pan.
  • I use a Grain setting and for 1 1/2 pound loaf.
  • If the dough seems too dry when first mixing I add 1 T.
  • coffee or water.

Nutrition Facts : Calories 263.2, Fat 5.8, SaturatedFat 0.9, Cholesterol 1.9, Sodium 230.6, Carbohydrate 49.2, Fiber 6.3, Sugar 8.1, Protein 8.6

WHOLE WHEAT BRAN BREAD



Whole Wheat Bran Bread image

"MOM CREATED the recipe for this bread herself, and it's a winning combination of ingredients. It's always a treat when it's on the table accompanying one of her delicious meals."

Provided by Taste of Home

Time 50m

Yield 2 loaves.

Number Of Ingredients 10

1-1/2 cups water, divided
3/4 cup milk
1 cup All-Bran
6 tablespoons butter, cubed
1/3 cup dark molasses
3 tablespoons sugar
4 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
2 cups whole wheat flour
3-1/4 to 3-3/4 cups all-purpose flour

Steps:

  • In a saucepan, combine 1 cup water and milk; bring to a boil. Remove from the heat; stir in the cereal, butter, molasses, sugar and salt. Cool to lukewarm. Heat remaining water to 110°-115°; pour into a large bowl. Sprinkle with yeast; stir until dissolved. Add cereal mixture and whole wheat flour; beat well. Add enough all-purpose flour to make a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Shape into two loaves and place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 25-30 minutes.

Nutrition Facts :

WILD RICE BREAD



Wild Rice Bread image

A recipe that was printed in the local newspaper back many years . I received this recipe from my SIL and later found it in a Christmas booklet. It is extremley moist,healthy and so very tasty.Serve it with butter,a slice of cheese or a sandwich. Certainly a favorite at our house.

Provided by Dotty2

Categories     Yeast Breads

Time P1DT7h

Yield 4-6 loaves

Number Of Ingredients 13

1 cup wild rice
8 1/2 cups water, divided
1 tablespoon yeast (or 1 pkg.)
1/4 cup sugar, plus
1 teaspoon sugar
1/2 cup molasses
3 tablespoons shortening, softened
2 teaspoons salt
1 cup natural bran
1 cup raw sunflower seeds
1 1/2 cups sunny boy cereal or 1 1/2 cups seven-grain cereal
1 1/2 cups rolled oats
11 cups flour (approx)

Steps:

  • In a saucepan boil rice in 4 cups water and cook until rice is tender(approx 40-50 minutes).
  • Drain and cool.
  • Dissolve yeast in 1/2 cup of lukewarm water and 1 teaspoon sugar.
  • Add enough flour to make a thin paste.
  • Set in a warm place for about 10-15 minutes.
  • In a large bowl mix: 4 cups warm water.1/4 cup sugar,molasses,shortening,salt,natural bran,sunflower seeds.
  • Add yeast mixture,the cooled rice,sunny boy cereal and rolled oats.
  • Add approximately 10 cups white flour,( starting with less) or sufficient to make bread dough and knead the dough well.
  • Let rise until double in size (about 2 hours).
  • Punch down and form into loaves and again let rise until double in size.
  • Bake in 375degreeF for 25-30 minutes or until bread is done. Check by tapping on the base of the loaf with knuckles. If bread sounds hollow it will be done.
  • Recipe should make about 4-6 loaves depending on size and shape.
  • Note; recipe can be halved using still 1 tablespoon yeast but halving all other ingredients.
  • Prep time includes cooking and standing time,approx.

MINNESOTA WILD RICE BREAD



Minnesota Wild Rice Bread image

Provided by Food Network

Time 1h32m

Yield 1 loaf

Number Of Ingredients 16

1/4 cup wild rice, raw
2 cups water
1 package dry yeast
1/3 cup warm water
2 cups milk, scalded
2 tablespoons butter, melted
1/2 cup honey
2 teaspoon salt
1/2 cup rolled oats, uncooked
1/2 cup rye flour
1 1/2 cups whole-wheat flour
1/2 cup bran
3 1/2 cups unbleached flour, plus 1 cup, as needed
1 egg, beaten
1 tablespoon water
1/4 cup hulled sunflower seeds

Steps:

  • Bring water to a boil in a small saucepan. Add rice to boiling water and cover. Cook over very low heat until water is absorbed and rice is tender. Cool.
  • Preheat oven to 375 degrees F.
  • Stir yeast into 1/3 cup warm water and let stand 5 minutes. Stir together milk, butter, honey, salt and oats. Add cooled wild rice to milk mixture.
  • Stir together rye flour, whole-wheat flour, bran and 3 1/2 cups of the unbleached flour, using a wooden spoon. Stir in milk and yeast mixture until soft dough forms. Add more of the unbleached flour as needed.
  • Turn the dough out onto a floured board and knead until soft and elastic, about 10 minutes. Place dough in greased bowl and turn so that the top is greased. Let rise 2 hours. Punch dough and shape into two loaves. Place in 2 greased 9 1/2 by 5 1/2-inch pans. Let rise again, about 1 hour. Bake for 45 minutes. During last 15 minutes of baking, brush loaves with 1 beaten egg mixed with 1 tablespoon of water and sprinkle with sunflower seeds.

OAT BRAN BREAD



Oat Bran Bread image

This is great for those who want to add more fiber to their diet and it tastes sooooo good. A winning combination.

Provided by Toosweet

Categories     Yeast Breads

Time 2h40m

Yield 1 large loaf, 4-6 serving(s)

Number Of Ingredients 8

1 teaspoon salt
3 tablespoons brown sugar
4 tablespoons shortening
1 cup water or 1 cup milk
3 cups flour
1/2 cup natural bran
1/4 cup old fashioned oats
1 1/2 teaspoons yeast

Steps:

  • Warm water/ milk to lukewarm temperature.
  • Melt shortening.
  • Warm mixer bowl with warm water.
  • Dissolve yeast in a little water.
  • Add water/milk and shortening.
  • Add salt and sugar.
  • Add flour and bran.
  • Stir all ingredients for 30 sec.
  • Mix on Speed 2 for 2 minutes or until elastic.
  • Dough should be moist. If it looks dry add water as needed but not more than 1/4 cup.
  • Place dough in greased bowl and cover.Allow dough to double in size (approx 1 hour).
  • Punch down and form into a loaf, allow to rise for 30 minutes.
  • Preheat oven to 350 degrees and grease large loaf pan.
  • Bake for 40 minutes.
  • I used a Kitchen Aid Mixer to mix this dough so if using a different mixer you may need to use different settings.

Nutrition Facts : Calories 536.8, Fat 14.5, SaturatedFat 3.5, Sodium 607.6, Carbohydrate 91.2, Fiber 5.5, Sugar 11.5, Protein 12.1

WILD RICE OATMEAL BREAD



Wild Rice Oatmeal Bread image

from 'Cooking Light' magazine. This bread has a slightly sweet taste, from the molasses. Good toasted for breakfast.

Provided by Ppaperdoll

Categories     Yeast Breads

Time 2h30m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 12

2 cups water, divided
1/3 cup uncooked wild rice
1 cup oats
1 teaspoon sugar
4 1/2 teaspoons dry yeast
1/2 cup warm water (100 to 110 degrees F)
1 cup warm skim milk (100 to 110 degrees F)
1/4 cup sugar
3 tablespoons molasses
2 teaspoons salt
5 cups all-purpose flour, divided
cooking spray

Steps:

  • Bring 1 cup water to a boil in medium saucepan. Add wild rice to pan, reduce heat, cover, and simmer 1 hour until tender. Drain any excess liquid and set rice aside.
  • Bring 1 cup water to boil in medium saucepan. Add oats, and cook over medium-high heat 2 1/2 minutes until thick, stirring constantly. Pour oatmeal into large bowl. In small bowl, dissolve 1 tsp sugar and yeast in 1/2 cup warm water. Let stand 5 minutes. In pan with oatmeal mixture, add rice, yeast mixture, warm milk, 1/4 cup sugar, molasses and salt. Stir until blended.
  • Add 4 1/2 cups flour to oatmeal mixture, stir until blended. Turn dough onto well floured surface and knead until smooth and elastic, (about 5 minutes). Add flour 1 tsp at a time to prevent dough sticking to hands. Dough will feel slightly tacky and sticky.
  • Place dough in large bowl sprayed with cooking spray. Turn to coat top. Cover and leave to rise in a warm place about 1 hour or until doubled in size.
  • Punch dough down, leat rest 5 minutes. Roll dough into a 14X7 inch rectangle on a floured surface. Roll up rectangle tightly from the short edge. Press down firmly to squeeze out air pockets. Pinch seam and ends to seal. Place roll, seam side down, in a 9X5 inch loaf pan coated with cooking spray. cover and let rise 45 minutes until doubled in size.
  • Preheat oven to 375 degrees F. Bake 35 minutes until loaf sounds hollow when tapped. Remove loaf from pan and cool on wire rack.

Nutrition Facts : Calories 225.6, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.3, Sodium 303.7, Carbohydrate 46.2, Fiber 2.5, Sugar 5.7, Protein 7.2

WILD RICE AND CRANBERRY LOAF (ABM)



Wild Rice and Cranberry Loaf (ABM) image

Make and share this Wild Rice and Cranberry Loaf (ABM) recipe from Food.com.

Provided by dicentra

Categories     Breads

Time 1h35m

Yield 1 loaf

Number Of Ingredients 12

1 1/2 cups water
1/3 cup nonfat dry milk powder
1 1/2 teaspoons salt
2 tablespoons honey
1 tablespoon olive oil
4 cups bread flour
1 cup cooked instant rice
1/3 cup pine nuts
1 teaspoon celery seed
1/8 teaspoon fresh ground black pepper
1 teaspoon instant yeast
3/4 cup dried cranberries

Steps:

  • Place everything except cranberries in bread machine in order recommended by the manufacturer. Add cranberries during the "add-in" cycle.
  • Variation: substitute sunflower seeds or unsalted peanuts for the pine nuts and dried blueberries or sour cherries for the dried cranberries.

Nutrition Facts : Calories 2931.3, Fat 51.2, SaturatedFat 5.3, Cholesterol 8, Sodium 3741.8, Carbohydrate 532.8, Fiber 21.9, Sugar 61.3, Protein 82.1

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