Monday, February 1, 2010

Wild Rice and Onion Bread

I’m just going to get right down to it: this bread is sooo easy. Make it, impress your friends. Just dump the ingredients in a big bowl. Mix. Wait a few minutes, knead it a bit. Refrigerate, wait a bit, and bake. Easy peasy, and it’s delicious. Make sandwiches with it, or toast it. Don’t be intimidated by the detailed instructions, they are actually very helpful. I made this recipe using regular flour (I found that there is not such a big difference between bread flour and regular flour here, and the difference is not worth the cost), and leftover brown rice. I used dehydrated onions, but you can most certainly use regular onions. You can find the recipe on The Fresh Loaf's website (where else?)

I’m sending this bread yeastspotting and to Jamie, at Life's a Feast for Bread Baking Day #26, Happy Birthday Jamie!


  1. I am so glad that I waited patiently for you because this bread is so worth the wait! What beautiful, perfect bread, Leah! And I love the onion flavor! Gorgeous! Thanks so much for baking for my BBD Birtday Party! ((hug))

  2. This bread tasted even better than it looks, which is saying a lot! I found it very good for an omelete sandwich.

  3. Looks gorgeous! I love onions baked into bread.