The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wild Rice and Onion issue

ehanner's picture
ehanner

Wild Rice and Onion issue

I just finished a recipe of PR's Wild rice and Onion bread. I didn't get the same rise that Floyd did but it was reasonably well inflated. After it cooled for a while, I cut a piece and enjoyed the aroma of this delicious savory bread. Then I bit into a piece of rice that had been on the surface and dried out. I thought I had broken a tooth.


If any of you bake this bread, I suggest you pick out any grains of rice that end up on the outside during the bake. They are hard little pieces of shrapnel that could damage our teeth.


Eric

txfarmer's picture
txfarmer

I guess the "dutch crunch" topping I added to my rolls sloved that problem. Sorry to laugh, but it's a funny image.


Now just wondering how long you let it proof? For what size of a dough?

SylviaH's picture
SylviaH

That's not good a near broken tooth! My wild rice was on the overcooked fluffy side.  I didn't have any hard pieces. I was thinking of changing it firmer for the next batch..now I'm thinking maybe it's better cooked fluffier.  Thanks for the warning, Eric!  Did you watch the cooking video for wild rice? 


Sylvia

ehanner's picture
ehanner

txfarmer: I proofed for 45 minutes in the bread pan. I didn't get much of a rise but the dough retained my finger poke so I decided to bake it anyway.Theonly hard grains are the ones on the very outside. I cooked the rice for over an hour and the inside grain was perfect.


Sylvia: I missed the rice cooking video. I have cooked all kinds of rice for many years but it couldn't hurt to see it I guess. I boiled some mild chicken broth and dumped the rice in when a rolling boil is established. Stir once and cover for 1 hour. heat off covered for another 5-10 minutes. The wild rice is the genuine stuff from Minnesota and Northern Wisconsin for about$5. per pound. I don't know.


Eric

SylviaH's picture
SylviaH

I liked the part about the protein and carbs, recipes galore even when you look into other brand sellers.  California supplies 2/3 I think they said of the world in wild rice.  I don't think it's generic wild rice they are selling in CA. : ))just culitvated...  at least it works in the bread here...just kidding Eric, I had to say that for fun! 


Sylvia

xaipete's picture
xaipete

Wow, Eric. I'm sorry to hear about your problem. I made this bread at least three times and had no issue with any hard kernels. The first time I made it I boiled the rice like pasta in a large amount of water until tender and the grains split open. The other two times I just cooked it in a pot as per the directions on the package. I think in all cases I used cultivated wild rice rather then "wild" wild rice, but I don't think that would have made a difference.


--Pamela

ehanner's picture
ehanner

Where is the video you keep referring to?


Eric

SylviaH's picture
SylviaH

past some other forum posts.

ehanner's picture
ehanner

But I haven't a clue what you are talking about. Can you paste the link in your message?


 


Eric

SylviaH's picture
SylviaH
rick.c's picture
rick.c

http://www.thefreshloaf.com/node/14439/wild-rice-videorecipes-ordering-great-prices


It is 4 lines under your post in the "Recent Forum Posts"


Rick


 

SylviaH's picture
SylviaH

I think I will go on a wild rice diet after reading the consumer fact sheet!

ehanner's picture
ehanner

That's an interesting video. I'm left thinking my rice might not have been cooked well enough. The crunchy grains were mostly not butterflied. I simmered them for over an hour.


Well, at least I learned something about cooking wild rice.


Eric

SylviaH's picture
SylviaH

Your grains must be different variety out of the wild.  They should have opened.  Mine were over done in less than an hour.  Maybe try soaking them in hot water first before boiling. 

ehanner's picture
ehanner

I have some left over I'll have to take a look later.


Eric

mhjoseph's picture
mhjoseph

I have full batch that I made last night bulk fermenting in the fridge. I would like to shape the loaves tonight and retard them overnight again to bake just before supper tomorrow night so that it's nice and fresh and warm.


Has anyone tried that with this recipe?