Wild Rice-Spinach-Feta Bread

    3/4 cup water
    2 tbsp honey
    2 oz frozen chopped spinach, thawed and squeezed dry
    2 1/2 cups bread flour
    1/2 cup whole wheat flour
    3/4 tsp salt
    1 tbsp dried Italian seasoning
    1 cup cooked wild rice
    2 oz crumbled feta cheese
    2 tsp active dry yeast (not rapid rise)

Measure carefully, place ingredients in bread machine pan in order specified by owner's manual. Program dough cycle; press start.
Turn out dough onto lightly floured surface; shape into 2-3 baguetts. Place on greased baking sheet; cover and let rise in warm place 45 minutes or until doubled.
Bake in preheated 375°F oven 20-25 minutes or until browned and sounds hollow when lightly tapped.

2 - 3 baguettes

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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