This Bread is “Wild”

Autumn is right around the corner, and that means soup season.  There is nothing that tastes better than fresh bread with a nice warm bowl of soup.  This wild rice bread is a great accompaniment to any of your fall soups!



  • 2 cups of milk
  • 2 cups of water
  • 3 packages of dry yeast or 1 large cake
  • 1/4 cup honey
  • 4 tsp. salt
  • 4 tsp. melted lard
  • 10 cups of Swany White Wild Rice Flour



  1.  Scald milk and add water.
  2. Dissolve yeast in the warm liquid.
  3. Add honey, salt, and melted lard.
  4. Place in bowl large enough to mix the dough, and add flour 2 1/2 cups at a time, kneading until smooth and elastic. (Adding additional flour if needed.)
  5. Place in a large, warm and slightly oiled bowl and let rise un til double.
  6. Punch down and allow to rise a second time.
  7. Split and place in greased bread pans and let rise once again until doubled in size.
  8. Bake for 10 minutes at 425 degrees, then reduce to 350 degrees and bake for 25-30 minutes