Caramelized Onion, Rice and Sage Bread (a variation of Mr. Reinhart's Wild Rice and Onion Bread)
Mr. Reinhart’s Wild Rice and Onion Bread is back on the front page; the picture and the recipe tempted me to try making some :^)
Not having any wild rice, black-and-mahogany short grain rice (a blend) was substituted, and a mixture of caramelized sweet onion, leek and shallot used in place of raw/dried onion.
In place of all bread flour, I used 1/3 each bread, 75% Red Fife, and 100% whole-wheat (locally-grown) flour.
I added some (golden) sage from the garden, recalling the beautiful use of the herb in this post (Pine Nut and Sage Sourdough – thanks Marcus!).
The bread was shaped as a crown with a ‘wreath’ of golden sage leaves on top (crispy after the bake).
Mr. Reinhart’s instructions are for overnight fermentation, but wanting to bake this bread today, I mixed a flying sponge (1.25 hour ferment, as per Mr. Hamelman’s technique), then mixed the dough using less yeast overall, then a
2-hour bulk ferment, and 45-minute proof.
My kitchen smelled like Thanksgiving as these breads were baking and cooling.
With thanks to Mr. Reinhart for his very flavorful recipe, and also to Floyd for featuring it.
It is a very-good-tasting bread, and a new favorite.
Before baking, and the crumb (sliced while warm, had a hard time waiting for this to cool!):
Happy baking everyone!
:^) from breadsong