Wild Rice and Onion Bread

This wild rice and onion bread is easy to make, and amazingly delicious. 

I had wanted to make this wild rice and onion bread for a long time. I love the look of the wild rice throughout the bread, and I am crazy about onions in just about anything savory. 

The first time I made this bread, I had never made wild rice before (it's much easier than I had thought). I found a small package that makes 2 cups of cooked wild rice in 60 minutes, and it turned out perfectly. I used one cup for these loaves and added the other cup to white rice for dinner!

The second time I made this bread, I used a wild rice blend that took less time to cook but still had plenty of wild rice, along with brown rice and basmati rice. 

You can substitute any other cooked rice for the wild rice, or other cooked grains, such as quinoa. You might have to adjust the water or flour to get the right balance. 

The onions in this bread are actually dried onion flakes, which I typically use for bagel toppings or parmesan pull apart bread. 

Because the onions are incorporated into the dough, they rehydrate and actually make your (or at least my) eyes water while the dough is mixing! While the bread is baking, the onions smell pretty amazing.

Dried onion flakes can be found in the spice section of your supermarket, but if you prefer, you can substitute chopped fresh onions at an eight to one ratio. In addition, cut the water in the dough back about 1/4 to 1/2 cup if you use fresh onions. 

The beauty of this dough is that you refrigerate it to let it rise from 24 hours to up to 4 days. You can divide it before chilling, and make one loaf the next day and the second loaf three days later. 

Alternatively, you can divide and shape the dough after chilling, giving you two loaves immediately. Unless you have a large household, just freeze or give away the second loaf. 

You can use this dough for rolls, boules, baguettes, or batards. I decided to keep it simple and bake two sandwich loaves. 

If you decide to bake rolls, use about 2 ounces (57 grams) per roll and bake them for 20 to 25 minutes. Be sure to use a kitchen scale to weigh the dough before baking. 

This bread is incredible with butter when it is fresh. I confess, I did cut off a couple of slices while it was still warm, even though you are not supposed to do that. This bread also makes amazing grilled cheese and other sandwiches. croutons, and toast. I like it for breakfast topped with a fried or poached egg. 

This recipe has been adapted from Peter Reinhart's amazing book, Artisan Bread Every Day. This book is, in my opinion, one of the most reliable bread books ever. It was published in 2009, and was my second bread book that I baked my way through, after Peter Reinhart's The Bread Baker's Apprentice. 

I've since amassed a decent collection of bread baking books, but, if I were to recommend one book, this would be "the one." 

One reason I love this book is that you can make any type of bread on your own timeline. The recipes are flexible, and the instructions are foolproof. As the liner notes say, "anyone with some flour and a fridge can make and bake with ease." 

The premise of this book is to explore baking bread using time and cold fermentation to develop the flavor of the ingredients. The method adds flavor and flexibility. 

I have returned to this cookbook over and over again because, even with a day job, I have been able to create some incredible loaves by using Peter Reinhart's method. He is my bread idol. 

Welcome to a celebration of National Cookbook Month, hosted by Jolene's Recipe Journal. If you are a cookbook lover like I am, be sure to check out everyone's contributions as well as their favorite cookbooks. 

• Betty Crocker Blueberry Muffins by Art of Natural Liviing
• BBQ Chicken Tortilla Wraps by A Day in the Life on the Farm
• Carrot Cake Bars with Cream Cheese Frosting by An Affair from the Heart
• Chickpea Tortilla Soup by Jolene's Recipe Journal
• Chocolate Crepes by That Recipe
• French Classics Made Easy: Savory Stuffed Crepes by Our Good Life
• German Chocolate Cookies by Blogghetti
• Helga's Meatballs by Palatable Pastime
• Lima Beans with Bacon and Mustard by Food Lust People Love
• Pumpkin Chocolate Chip Muffins by Family Around the Table
• Vegan Green Loobia Polo by Magical Ingredients
• Wild Rice and Onion Bread by Karen's Kitchen Stories (you are here!)

This is an updated post from May 2014. I've added new photos, a printable recipe card, and updated tips. 

Wild Rice and Onion Bread

Yield: 32 servings

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 45 MinInactive time: 12 HourTotal time: 13 Hour

This wild rice and onion bread is easy to make, and amazingly delicious.

Ingredients

• 6 cups (765 grams) unbleached bread flour, plus more if needed
• 2 1/4 teaspoons salt
• 2 tablespoons instant yeast
• 1 cup (170 g) cooked wild rice
• 1/4 cup brown sugar
• 1 3/4 cups warm (95 degrees F) water
• 1/2 cup warm buttermilk (or whole milk)
• 1/4 cup (29 g) dried onion flakes

Instructions

1. Combine all of the ingredients in the bowl of a stand mixer. Mix with a large spoon or dough whisk. Cover and let rest for 5 minutes.
2. Mix with the dough hook on medium low for about 4 minutes. Adjust the flour/water to get a soft, slightly sticky dough.
3. Turn the dough out onto a lightly floured surface and knead by hand for another 2 to 3 minutes. Place the dough in a large oiled bowl or dough rising bucket, cover, and refrigerate immediately. 
4. Refrigerate overnight and up to 4 days. 
5. On baking day, remove the dough from the refrigerator, divide it in half, and shape the dough into loaves and place them into oiled one pound (8 inch by 4 1/2 inch) loaf pans. Cover with oiled plastic wrap, and let rise for 90 to 120 minutes, until the dough has crested above the pans about one inch.
6. Preheat the oven to 350 degrees F. 
7. Lightly brush or spray the tops of the risen loaves lightly with water. 
8. Bake the loaves for 45 to 55 minutes, rotating halfway through, until the interior of the loaves reaches 185 degrees F. Cool on a wire rack.

Nutrition Facts

Calories

108.82

Fat (grams)

0.54

Sat. Fat (grams)

0.09

Carbs (grams)

21.98

Fiber (grams)

0.95

Net carbs

21.03

Sugar (grams)

1.85

Protein (grams)

3.75

Sodium (milligrams)

158.04

Cholesterol (grams)

0.15

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Karen's Kitchen Stories

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