I add texture and a subtle nutty flavor to homemade bread by mixing in wild rice.
—BONNIE GROH MANISTIQUE, MI
PREP: 20 MIN. + RISING • BAKE: 40 MIN. + COOLING • MAKES: 2 LOAVES (16 SLICES EACH)
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
1. 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.
2. 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.
3. 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.
4. Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool completely.
PER SERVING 116 cal., 2 g fat (1 g sat. fat), 4 mg chol., 203 mg sodium, 22 g carb., 2 g fiber, 4 g pro. Diabetic Exchange: 1 1/2 starch.