Brown Rice Bread with Raisins and Walnuts

Servings: 2 loaves, 24 slices


  • 2 cups warm water, divided
  • 2 packages quick rise yeast
  • 3 cups cooked long grain brown rice
  • 1/3 cup honey
  • 1/4 cup butter, softened
  • 3 cups whole wheat flour
  • 4 to 5 cups all-purpose flour
  • 1 cup raisins
  • 1 cup chopped walnuts


Dissolve yeast in 1/2 cup water in a large bowl; let stand for 5 minutes. Add remaining 1-1/2 cups water, rice, honey, butter and salt. Beat until smooth. Stir in whole wheat flour. Add enough all-purpose flour so that mixture starts to come away from the sides of the bowl and forms a soft dough ball. Mix in raisins and walnuts.

Turn onto a lightly floured surface and knead until smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl and turn to coat both sides. Cover bowl and place in a warm place until doubled in bulk, about 30 minutes. Punch down dough and knead lightly. Divide dough in half and place each piece in a greased loaf pan. Cover and let rise again until doubled in bulk, about 45 minutes.

Preheat oven to 375°F. Bake for 30 to 40 minutes or until bread sounds hollow when tapped on top.

Values per serving:
Calories: 240, Total Fat: 5 g
Fiber: 4 g