Wild Blend Rice Sourdough with Onions
While looking through the kitchen pantry for inspiration, I came across a bag of Wild Blend Rice made by Lundberg. I normally use this rice for a wonderful Chicken & Wild Rice Soup made in the Crockpot but I had bought too much and this bag was sitting there saying to me: “You have been lusting after Ian’s Rice breads for some time, so here I am!”. Who am I to argue with a bag of rice? Ha ha!
I have Peter Reinhart’s Artisan Breads Every Day and between Ian’s posts and this book, I managed to put this one together.
Makes 3 loaves
700 g unbleached flour
255 g Kamut berries
155 g Rye berries
20 g dried onions flakes
85 g dry Lundberg Wild Blend Rice (~240 g cooked)
585g water + 30 g
125 g buttermilk
50 g honey
24 g salt
200 g of 4 stage 100% hydration levain (procedure below)
Two nights before:
- Mill and sift the Kamut and Rye berries. Reserve 200 g of the sifted Kamut flour and 100 g of the sifted rye flour in a tub. Add the unbleached flour and the dried onion flakes to the tub. Cover and reserve.
- In separate containers, save the bran and leftover Kamut and Rye flour for the levain.
- Take 5 g of refrigerated starter and feed it 5 g water and 5 g of the bran. Mix well. This will be quite thick. Note: I use the bran for feedings first to soften it up and when all the bran is used up, I start feeding with the leftover flour.
- Cover and let sit overnight at room temp (73F).
The morning before:
- Feel the levain 15 g of water and 15 g of bran.
- Cover and let sit 12 hours at room temp.
The night before:
- Cook the rice mix in plenty of water until the rice is tender. I just put it on a low boil uncovered. Drain, cool and reserve covered in the fridge until the next morning.
- Feed 30 g of water and 30 g of bran or leftover flour to the levain. Let sit covered overnight at room temp. By the way, because the mixture is so thick, there won’t be a lot of rising. There will be a lot of holes and it will smell mature in the morning.
- In the morning, prepare the final stage of the levain. Add 60 g of water and 60 g of leftover flour. Mix well and let sit at room temperature (73F) until it peaks; this took 4 hours.
- At the same time, take the rice out of the fridge to bring to room temperature.
- An hour or two before the levain is ready, add 585 g water to the bowl with the rice, stir to loosen, and pour it all into the tub with the flours. Add the honey and the buttermilk, and mix until all the flour is hydrated. Autolyse (let sit) for an hour or two.
- Once the autolyse is done, add the salt, 30 g water (dough felt stiff, hence the extra water), and 200 g of levain. Mix well and let rest for 30 minutes.
- Do three sets of French slaps and folds (75/40/10) at 30 minutes intervals. Again on 30 minute intervals and in a warm spot (oven with light on), do 3 sets of stretches and folds in the tub.
- Let rest an hour and a half and then retard the bulk for two or three hours. If you can see bubbles through the walls of the tub, the dough feels jiggly and there are some bubbles along the walls of the tub, you could go ahead and divide the dough at this point but I wanted to extend the bulk without it rising too much so I decided to refrigerate the dough for a few hours. The dough rose about 20%. Total bulk fermentation was 7.5 hours (4.5 hours on the counter and 3 in the fridge).
- Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~765g. Round out the portions into rounds with a dough scraper and let rest one hour on the counter.
- Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice right boule.
- Sprinkle rice flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours.
- The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside.
- Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, drop the temperature to 425F, and bake for another 17 minutes. Internal temperature should be 205F or more.
And if you are interested in the soup recipe, here it is:
CREAMY CHICKEN WILD RICE SOUP [SLOW COOKER]
YIELD: 8-10 SERVINGS
1 cup uncooked wild rice blend (NOT parboiled) I use Lundberg Wild Rice Blend.
1 pound boneless, skinless chicken breast
1 cup onions, chopped
3/4 cup celery, chopped
3/4 cup carrots, chopped
4-5 cloves garlic, minced
2 bay leaves
6 cups low sodium chicken broth
2 cups water (or additional chicken broth)
1 tablespoons salt-free seasoning blend (such as Trader Joe’s 21 Seasoning Salute OR Mrs. Dash’s Original Blend)
1 tbsp Thyme
1 tbsp sage
1/2 tbsp Old Bay Seasoning
1 tbsp Chicken Bovril (concentrated chicken bouillon)
3 tablespoons butter
2 tablespoons olive oil (or substitute more butter)
1/2 cup all purpose flour
2 cups milk or light cream
Seasoning salt and pepper to taste
Rinse the rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, Bovril and all the spices and seasonings (do not add the seasoning salt or pepper at this time) in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with seasoning salt and pepper to taste.