Brown Rice Bread with Raisins and Walnuts

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Holiday 2014

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Brown Rice Bread with Raisins and Walnuts
Brown Rice Bread with Raisins and Walnuts
2 cups warm water, divided
2 packages quick rise yeast
3 cups cooked long grain brown rice
1/3 cup honey
1/4 cup softened butter
1½ tsp. salt
3 cups whole wheat flour (bulk bin #604)
4 to 5 cups all-purpose flour
1 cup raisins (bulk bin #728)
1 cup chopped walnuts (bulk bin #651)

Prep: 20 minutes, Rise: about 1 hour, 15 minutes

Cook: 30 to 40 minutes, Makes: 2 loaves

1. Dissolve yeast in 1/2 cup water in a large bowl; let stand for 5 minutes. Add remaining 1½ cups water, rice, honey, butter and salt. Beat until smooth. Stir in whole wheat flour.

2. Add enough all-purpose flour so that mixture starts to come away from the sides of the bowl and forms a soft dough ball. Mix in raisins and walnuts. Turn onto a lightly floured surface and knead until smooth and elastic, 10 to 15 minutes.

3. Place in a lightly oiled bowl and turn to coat both sides. Cover bowl and place in a warm place until doubled in bulk, about 30 minutes.

4. Punch down dough and knead lightly. Divide dough in half and place each piece in a greased loaf pan. Cover and let rise again until doubled in bulk, about 45 minutes.

5. Preheat oven to 375°F. Bake for 30 to 40 minutes or until bread sounds hollow when tapped on top.

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