The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Caramelized Onion, Rice and Sage Bread (a variation of Mr. Reinhart's Wild Rice and Onion Bread)

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breadsong's picture
breadsong

Caramelized Onion, Rice and Sage Bread (a variation of Mr. Reinhart's Wild Rice and Onion Bread)

Hello,

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

Comments

tn gabe's picture
tn gabe

beautiful!

breadsong's picture
breadsong

Thank you so much for your comment!
:^) breadsong

Franko's picture
Franko

Gorgeous looking loaves as always breadsong!

Caramelized leek, onion, and shallot with fresh sage rings all the right notes on my flavour scale, that's for sure. Breads like this invite early slicing and tasting and I'm sure I wouldn't have waited any longer than you did to try it out. ;^)

The crumb looks wonderfully soft and inviting with the grains of rice showing through and the lovely colour that the 75% Red Fife lends to it. Are there any significant flavour characteristics of the locally grown 100% WW more/less than other WWs' you've used in the past? As you know, I'm interested in the same share program your involved in and was wondering what your thoughts on the flavour was like now that you've had a chance to use it in some bakes.

 It's always a feast for the eyes and imagination with your posts breadsong!

Best wishes,

Franko

breadsong's picture
breadsong

Hello Franko, and thank you very much for your compliments on this loaf :^)
The mixture of onion/allium with the sage was a tasty combination.
(Mr. Reinhart did note a number of other things that can be added in his recipe...they all sounded like great additions!).
The two yeasted breads I've made using 100% local whole wheat flour have been based on Country Bread (ABAP). These breads I've really enjoyed, with their flavor different than what I recall from breads made from using Cliff's flour (levain formulas, different quantities of whole wheat flour).
I want to try using this flour with one of Mr. Reinhart's formulas in Whole Grain Breads.
Here's a photo of the flours in this loaf, Red Fife at left, local whole wheat at right, bread flour below:


Thanks again for your kind words, Franko!
:^) breadsong 

lumos's picture
lumos

Wild rice and onion bread in that book is something I've been tempted to make but haven't got around to it yet, in spite of having brown basmati rice mixed with wild rice and red Camargue rice in my cupboard.  I've even forgotten that was on my 'Bread to Bake' list!

I'll make it next time I have some left over cooked rice.   Thank you for reminding me of that recipe and also for sharing a beautiful picture of your bread.  Variegated sage leaves look wonderful. (coincidentally, I have a small bush of variegated sage in my garden, too! ;) )

breadsong's picture
breadsong

Hi lumos,
I spotted the black-and-mahogany rice mix at the store, and purchased it, thinking it might work in Karin's bread:
http://www.thefreshloaf.com/node/24092/wild-rice-sourdough-bread-ended-cold-war
...and then promptly forgot all about it...so thank you for reminding me, too :^)
When I decided I wanted to try Mr. Reinhart's bread yesterday I was happy I had this rice in the pantry, and grateful for the pretty sage in the garden; good to know you have some also.
I haven't heard of red Camargue rice but it sounds like a beautiful ingredient.
Thanks so much,
:^) breadsong 

lumos's picture
lumos

Red Camague rice looks like this.

The rice mix looks pretty speckled with black and red, but I value it more for its lovely nutty flavour from both wild black rice and red rice. 

Waitrose used to sell another kind of red rice before they introduced Camargue rice range. I vagurly remember it was a kind that'd been used to be grown by American Indians, so maybe you can find it over there???  (Sorry, can't remember the name....)

....and this loss memory reminded me I haven't done what I promised to do for you!!!  I'll do it today and PM you. Sorry again!

lumos the forgetful

breadsong's picture
breadsong

Hi lumos,
Thanks for sending the photo and link - that rice is beautiful and appears to be a bit longer-grain than the one in my blend (Lundberg Farms Black Japonica):
http://www.lundberg.com/products/rice/Lundberg_Black_Japonica%e2%84%a2.aspx
I will keep an eye out for red rice here - can't get over the color.
Just caught your PM - thanks so much!
:^) breadsong

 

 

ananda's picture
ananda

Hi breadsong

Wonderful: a Couronne using these ingredients; really very special!

Best wishes

Andy

breadsong's picture
breadsong

Hello Andy,
Thank you so much!
The spirit of the holiday was with me yesterday, so grateful was I to have finally made this bread.
I waited too long to make Mr. Reinhart's cinnamon-raisin-walnut, too.
:^) from breadsong

AnnaInMD's picture
AnnaInMD

and before I knew it, it was gone. Unbelievably yummy !  I will make rolls for Thanksgiving from this recipe.

 

breadsong's picture
breadsong

Hello Anna,
I agree, this bread is 'unbelievably yummy' and so nice for the Thanksgiving table.
So glad you enjoyed this bread too!
:^) from breadsong

MC's picture
MC

...and beautiful crowns. How I love the sage wreaths on top! This is indeed the perfect Thanksgiving bread. Thank you, breadsong. I too will be on the lookout for the red rice. It looks so inviting and intriguing.

breadsong's picture
breadsong

Hi MC,
Thank you so much for your kind comments!
I'm very happy you like the sage wreaths :^) and I was grateful for the chance to use some of my locally-grown flour, and the Red Fife, for these breads.
I remember seeing your laurel wreath on your blog - it was so pretty.
A search for 'wreath' on your blog also returned your post about caramelized onion breads...I was delighted to discover not only a gorgeous poppy-seeded wreath, but an onion-filled twist and an amazing foccacia too.
What absolutely delicious-looking loaves, so beautifully shaped...you've given me some lovely ideas for 
holiday-bread-gift-giving...thank you so much! 
:^) from breadsong