Tuesday, October 27, 2009

Wild Rice Craisin Bread

This is one of my mom's fabulous homemade bread recipes. She has many in her arsenal. And if you are ever lucky enough to visit Camp Shetek, you'll get to taste them.

This one is good hot out of the oven with butter, toasted, or even room temp with butter. It's one of my favorites.

Wild Rice Craisin Bread
adapted from Judy Harms

1/2 c cooked wild rice
2 T sugar
1 1/2 t yeast
1 1/2 T oil
2 c white flour
1 c whole wheat flour
1 t salt
1/2 c craisins

Place 1/2 c wild rice in a 2 c measuring cup.
Add oil and enough water to equal 1 1/2 c.
Mix in sugar and yeast.
Add the flours and salt and knead.
Work in the craisins.
Put in an oiled bowl, cover and let rise until double in size.
Form into a loaf and let double in size.
Bake at 400 degrees for 20-30 min until golden brown and internal temperature reads 190-200 degrees.

Makes 1 large or 2 small loaves.


Mom Judy said...

Your wild rice craisin bread looks really good! It is really good toasted too.

Christina said...

That sounds yummy! I am going to keep this recipe in mind for a day when I have leftover wild rice to use up.