Peter Reinhart's Wild Rice and Onion Bread
Many of us have just gotten our hands on copies of Peter Reinhart’s Artisan Breads Every Day and are furiously trying out Peter's new recipes. One well-tested recipe that he revived for this book is his Wild Rice and Onion Bread. I couldn't be happier about this because my memory is the same as Peter's: that after Struan Bread, Wild Rice & Onion Bread was Brother Juniper's most popular bread and is a bread I adore. It makes incredible rolls that are a perfect accompaniment to a Thanksgiving feast, so rediscovering this recipe now couldn't be more timely.
Peter and his publisher have been kind enough to allow me to reprint the Wild Rice & Onion Bread recipe from Peter Reinhart’s Artisan Breads Every Day in full.
Wild Rice and Onion Bread
Makes 2 large loaves or many rolls
After struan, wild rice and onion bread was the most popular bread at Brother Juniper’s Bakery, and a version of this recipe appears in my first book, Brother Juniper’s Bread Book. The recipe calls for wild rice, but it can also be made with brown rice or a combination of wild and brown rice, or any other cooked grain. At Brother Juniper’s, during the holiday season we even added parsley, sage, rosemary, thyme, garlic powder, and black pepper, which made for a wonderful bread for stuffing turkey. Note that it only takes about 1/4 cup of uncooked wild rice to make 1 cup (6 oz, by weight) of cooked wild rice; still, if you’re going to cook wild rice especially for this recipe, you might as well make a bigger batch and freeze 1-cup packets for future use—or have it with dinner!
This new version uses the overnight fermentation method. The yeast is added directly to the bowl, not rehydrated with the warm water and buttermilk. You can use either dried or fresh onions, and you can form the loaves into any size or shape. Dried onions are about one-tenth the weight of fresh onions and will absorb water from the dough, while fresh onions will leach moisture back into the dough. If you use dried onions, don’t rehydrate them before adding them to the dough, but do be aware that you may have to add an extra 2 to 4 tablespoons (1 to 2 oz) of water while mixing.
6 cups (27 oz / 765 g) unbleached bread flour
2 1/4 teaspoons (0.6 oz / 17 g) salt, or 3 1/2 teaspoons coarse kosher salt
2 tablespoons (0.66 oz / 19 g) instant yeast
1 cup (6 oz / 170 g) cooked wild rice or another cooked grain
1/4 cup (2 oz / 56.5 g) brown sugar
11/2 cups (12 oz / 340 g) lukewarm water (about 95°F or 35°C)
1/2 cup (4 oz / 113 g) lukewarm buttermilk or any other milk (about 95°F or 35°C)
1/4 cup (1 oz / 28.5 g) minced or chopped dried onions, or 2 cups (8 oz / 227 g) diced fresh onion (about 1 large onion)
1 egg white, for egg wash (optional)
1 tablespoon water, for egg wash (optional)
Combine all of the ingredients, except the egg wash, in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 minute. The dough should be sticky, coarse, and shaggy. Let the dough rest for 5 minutes.
Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 4 minutes, adjusting with flour or water as needed to keep the dough ball together. The dough should be soft, supple, and slightly sticky.
Transfer the dough to a lightly floured work surface. Knead the dough for 2 to 3 minutes, adding more flour as needed to prevent sticking. The dough will still be soft and slightly sticky but will hold together to form a soft, supple ball. Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and immediately refrigerate overnight or for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
On Baking Day
Remove the dough from the refrigerator about 2 hours before you plan to bake. Shape the dough into one or more sandwich loaves (see page 23), using 28 ounces (794 g) of dough for 4 1/2 by 8-inch loaf pans and 36 ounces (1.02 kg) of dough for 5 by 9-inch pans; into freestanding loaves of any size, which you can shape as bâtards (see page 21), baguettes (see page 22), or boules (see page 20); or into rolls (see page 25), using 2 ounces (56.5 g) of dough per roll. When shaping, use only as much flour as necessary to keep the dough from sticking. For sandwich loaves, proof the dough in greased loaf pans. For freestanding loaves and rolls, line a sheet pan with parchment paper or a silicone mat and proof the dough on the pan.
Mist the top of the dough with spray oil and cover loosely with plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 hours, until increased to about 1 1/2 times its original size. In loaf pans, the dough should dome at least 1 inch above the rim. If you’d like to make the rolls more shiny, whisk the egg white and water together, brush the tops of the rolls with the egg wash (see page 135) just before they’re ready to bake.
About 15 minutes before baking, preheat the oven to 350°F (177°C), or 300°F (149°C) for a convection oven.
Bake the loaves for 10 to 15 minutes, then rotate the pan; rotate rolls after 8 minutes. The total baking time is 45 to 55 minutes for loaves, and only 20 to 25 minutes for rolls. The bread is done when it has a rich golden color, the loaf sounds hollow when thumped on the bottom, and the internal temperature is above 185°F (85°C) in the center.
Cool on a wire rack for at least 20 minutes for rolls or 1 hour for loaves before slicing.
Reprinted with permission from Peter Reinhart’s Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc