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Oct 5, 2021

Wild Rice and Onion Bread

This wild rice and onion bread is easy to make, and amazingly delicious. 

Wild Rice and Onion Bread slices and half loaf.

I had wanted to make this wild rice and onion bread for a long time. I love the look of the wild rice throughout the bread, and I am crazy about onions in just about anything savory. 

The first time I made this bread, I had never made wild rice before (it's much easier than I had thought). I found a small package that makes 2 cups of cooked wild rice in 60 minutes, and it turned out perfectly. I used one cup for these loaves and added the other cup to white rice for dinner!

Wild Rice and Onion Bread on cutting board.

The second time I made this bread, I used a wild rice blend that took less time to cook but still had plenty of wild rice, along with brown rice and basmati rice. 

You can substitute any other cooked rice for the wild rice, or other cooked grains, such as quinoa. You might have to adjust the water or flour to get the right balance. 

Wild Rice and Onion Bread sliced.

The onions in this bread are actually dried onion flakes, which I typically use for bagel toppings or parmesan pull apart bread

Because the onions are incorporated into the dough, they rehydrate and actually make your (or at least my) eyes water while the dough is mixing! While the bread is baking, the onions smell pretty amazing.

Dried onion flakes can be found in the spice section of your supermarket, but if you prefer, you can substitute chopped fresh onions at an eight to one ratio. In addition, cut the water in the dough back about 1/4 to 1/2 cup if you use fresh onions. 

Wild Rice and Onion Bread shaped dough.

The beauty of this dough is that you refrigerate it to let it rise from 24 hours to up to 4 days. You can divide it before chilling, and make one loaf the next day and the second loaf three days later. 

Alternatively, you can divide and shape the dough after chilling, giving you two loaves immediately. Unless you have a large household, just freeze or give away the second loaf. 

Wild Rice and Onion Bread loaves in pans.

You can use this dough for rolls, boules, baguettes, or batards. I decided to keep it simple and bake two sandwich loaves. 

If you decide to bake rolls, use about 2 ounces (57 grams) per roll and bake them for 20 to 25 minutes. Be sure to use a kitchen scale to weigh the dough before baking. 

Wild Rice and Onion Bread crumb.

This bread is incredible with butter when it is fresh. I confess, I did cut off a couple of slices while it was still warm, even though you are not supposed to do that. This bread also makes amazing grilled cheese and other sandwiches. croutons, and toast. I like it for breakfast topped with a fried or poached egg. 

This recipe has been adapted from Peter Reinhart's amazing book, Artisan Bread Every Day. This book is, in my opinion, one of the most reliable bread books ever. It was published in 2009, and was my second bread book that I baked my way through, after Peter Reinhart's The Bread Baker's Apprentice

I've since amassed a decent collection of bread baking books, but, if I were to recommend one book, this would be "the one." 

Artisan Bread Every Day Cover.

One reason I love this book is that you can make any type of bread on your own timeline. The recipes are flexible, and the instructions are foolproof. As the liner notes say, "anyone with some flour and a fridge can make and bake with ease." 

The premise of this book is to explore baking bread using time and cold fermentation to develop the flavor of the ingredients. The method adds flavor and flexibility. 

I have returned to this cookbook over and over again because, even with a day job, I have been able to create some incredible loaves by using Peter Reinhart's method. He is my bread idol. 

Wild Rice and Onion Bread.

Welcome to a celebration of National Cookbook Month, hosted by Jolene's Recipe Journal. If you are a cookbook lover like I am, be sure to check out everyone's contributions as well as their favorite cookbooks. 

National cookbook month badge

This is an updated post from May 2014. I've added new photos, a printable recipe card, and updated tips. 

Wild Rice and Onion Bread

Wild Rice and Onion Bread
Yield: 32 servings
Author: Karen's Kitchen Stories
Prep time: 15 MinCook time: 45 MinInactive time: 12 HourTotal time: 13 Hour
This wild rice and onion bread is easy to make, and amazingly delicious.


  • 6 cups (765 grams) unbleached bread flour, plus more if needed
  • 2 1/4 teaspoons salt
  • 2 tablespoons instant yeast
  • 1 cup (170 g) cooked wild rice
  • 1/4 cup brown sugar
  • 1 3/4 cups warm (95 degrees F) water
  • 1/2 cup warm buttermilk (or whole milk)
  • 1/4 cup (29 g) dried onion flakes


  1. Combine all of the ingredients in the bowl of a stand mixer. Mix with a large spoon or dough whisk. Cover and let rest for 5 minutes.
  2. Mix with the dough hook on medium low for about 4 minutes. Adjust the flour/water to get a soft, slightly sticky dough.
  3. Turn the dough out onto a lightly floured surface and knead by hand for another 2 to 3 minutes. Place the dough in a large oiled bowl or dough rising bucket, cover, and refrigerate immediately. 
  4. Refrigerate overnight and up to 4 days. 
  5. On baking day, remove the dough from the refrigerator, divide it in half, and shape the dough into loaves and place them into oiled one pound (8 inch by 4 1/2 inch) loaf pans. Cover with oiled plastic wrap, and let rise for 90 to 120 minutes, until the dough has crested above the pans about one inch.
  6. Preheat the oven to 350 degrees F. 
  7. Lightly brush or spray the tops of the risen loaves lightly with water. 
  8. Bake the loaves for 45 to 55 minutes, rotating halfway through, until the interior of the loaves reaches 185 degrees F. Cool on a wire rack.

Nutrition Facts



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bread, wild rice
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Would you like to comment?

  1. Hey Karen! (love that name as well ;-)) Thanks for baking with us and making the loaves look so great! Look at that amazing airy crumb you have. Great job and beautiful pics btw!

  2. Your bread looks so good. I almost made mine into loaves but then decided to do rustic rounds. Talk about lazy. LOL The idea of yours for making croutons out of this bread is so smart. I will definitely be doing that. Thanks for sharing that idea!
    Renee - Kudos Kitchen

  3. It looks great! I really like the lines you got on the sides of the loaves from your bread tins. Very cool.

  4. Hi Karen, you are on such a roll with all these great breads. Love the combination in this one!

  5. Looks delicious , can I use any rice?

  6. The wild rice makes this bread visually stunning and the onion makes it aromatically & flavor wise stunning.
    Fabulous looking loaves Karen, as always.

  7. Hi Karen, I'm a french canadian person, can you tell me for the yeast 2(T) means what , can you precise in gr. or in tbsp. Thank you so much for your recipes

    1. Hi! T means tablespoon. I try not to use it anymore, but this is an old post. P.S. this bread is amazing.

  8. Delicious! I used yogurt and milk instead of the buttermilk.

  9. Putting this book on my Christmas list, I am going to master bread in 2022! I'm dreaming of a grilled cheese or maybe even a patty melt made with this bread.

    1. It's a very instructional book. I love it!

  10. If you are recommending a bread cookbook, I know that it is amazing. Thanks for sharing.

  11. Yes please! A slice warm from the oven would be lovely! Pass the butter!

  12. Hi there Karen, Is it possible to make a half recipe, or does it mess everything up? I'm not a frequent baker, but I do realize bread recipes often don't scale well (up or down).

    1. I think you could easily halve the recipe.

  13. First thing - I'm getting that cookbook, your recommendation is tops when it comes to bread making. Second...I never would have thought to add wild rice to bread....Genius!

    1. Thanks Lisa! This is a wonderful book and not very complicated!

  14. This bread is perfect for fall Karen! It will be just the thing to get me out of my bread rut!

  15. Wow, looks yummy :) This recipe is easy and unique. Thanks fo sharing such an amazing recipe.

  16. Bread with rice - sounds amazing and the bread looks amazing too! Bookmarking to try sometime! I did start learning to bake a bread from Peter Reinhart's book! Time to start baking bread again.

  17. The dough rose a lot over night. But now that it's in the loaf pans, it doesn't seem to be rising. I followed the receipe exactly. Have you had this happen?

  18. No I haven't. Maybe a warmer environment?

  19. I know that rice left at room temperature for too long is one of the more common causes of food borne illness, and I'm a little worried about letting the dough with rice in it sit out for a couple of hours to rise. Has anyone had problems with this? I made the dough this afternoon, and now I'm second guessing whether I should bake it or toss it. It sure smelled good while mixing though. It had never occurred to me to put dried onions in bread before!
    Becky P.


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