Polenta, oats, and nutty-tasting wild rice come together perfectly in this scrumptious, nourishing bread. It calls for a slightly larger than standard bread pan, 9 x 5-inch. If you don’t have one try shaping the dough in the shape of rolls and bake them in a round cake pan.

Sun Oven Wild Rice Bread


1/4 cup wild rice, cooked according to package instructions

1 1/4 cup water

2 tablespoons vegetables oil

scant 3 cups white bread flour

1/2 cup whole wheat bread flour

1/2 cup polenta

1/2 cup rolled oats

2 tablespoons nonfat dry milk

2 tablespoons honey

2 teaspoons salt

1 teaspoon rapid-rise active dry yeast


Pour the water and oil into the bread machine pan. Sprinkle the white and whole-wheat flours over the water, then add the polenta, rolled oats, and dry milk; make sure the water is completely covered. Add the honey and the salt in separate corners of the bread pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting and press start. Add the cooked wild rice when the machine beeps or during the last 5 minutes of kneading.

When the dough cycle has finished turn the dough out onto a lightly floured surface. Punch the dough down gently. Divide the dough into six equal pieces. Shape each piece into an oblong mini loaf about 5 inches in length. Place the six mini loaves widthwise, side by side, in a lightly oiled 9 x 5-inch loaf pan. Cover the dough with lightly oiled plastic wrap and let it rise in a warm spot 30 to 45 minutes, or until the dough almost reaches the top of the pan. Set the Global Sun Oven out to preheat while the bread is rising. Bake the loaf in the Sun Oven until golden and sounds hollow when tapped, 45 minutes to an hour. Turn the loaf out onto a rack to cool.



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