Multigrain SD with Japanese Black Rice, Seeds, Prunes & Dried Edamame
After Evon’s post of her bread with Japanese Black Rice in it, we knew it had to get to the top pf the bake list like Hanseata’s Wild Rice bread did when it appeared. We had run across some of this rice a couple of months ago at Sprouts and had cooked it for dinner. We knew it would end up in bread eventually and Evon’s post was the impetus.
The question was what kind of bread to put it in? My apprentice went back and looked at our take of the Karin’s wonderful Wild Rice Bread and quickly knew that we would do something similar to it, perhaps not as dark or complicated.
Since I started medicating my apprentice with Sylvia’s Dog Bones, she isn’t as determined or anal as usual - even though she has taken to licking the glow in the dark, black light intensified picture we have of Elvis performing in Las Vagas. Here was that bake:
Here is Karin’s original post :
Here is Evon’s inspirational bake, if a little dark, : Sprouted Organic Wild Black Rice SD Bread 
It isn’t often we have a new bread ingredient like Japanese Wild Rice but Evon’s bread also had edamame in it – a second ingredient we have never seen used in bread before. And as luck would have it, we had 3 kinds of edamame in the pantry and freezer. We had fresh shelled edamame in the freezer. Wasabi dried edamame (my favorite after a few beers) and regular dried edamame.
You can tell we eat it a lot around here since it is my daughter’s favorite veggie. We decided to be our normal conservative self when it comes to baking, as opposed to my apprentice’s solution for cleaning tile grout or magnesium rims on fine, if old, motorcycles. So, we went with the non Wasabi dried edamame even though the black rice is Japanese. You just can’t make apprentice’s think after leading them to water.
We sprouted the black rice and thought we had killed it when we forgot it was soaking and let it go for 8 hours before draining and putting them between damp paper towels. But the rice loved it and after 2 days had sprouted well. My apprentice was especially thrilled since this was her first time sprouting any kind of rice.
We did the standard (3) 4 hour levain build by putting all of the whole multi-grains in the levain. Since it was white flour in the dough, we autolysed it for 1 hour only with the VWG, Toadies, red and white malts. Once the levain and autolyse came together we did 10 minutes of slap and folds.
My apprentice sang one of her favorite tunes while doing the S& F’s - an Oriental cowboy song called - ‘Yippee Oh Kiyae, I am a Japanese Hot Dog, Bun Making Sandman.’ I reminded her that we wouldn’t be making hot dog buns till later in the day but she was in the groove and just wouldn’t be stopped with her being a hot dog and Japanese rice in the mix. I’m guessing it won’t be the last time I hear this odd tune today.
After a 15 minute rest we did 3 sets of S& F’s on 15 minute intervals and added the edamame, black rice sprouts, ground non aromatic and aromatic seed variety and prunes on the first set. By the 3rd set they were well distributed. After another 15 minute rest, we divided the dough in half, shaped each and placed them into rice floured baskets and then into used plastic trash can liners.
After a 30 minute rest on the counter the baskets were placed into the fridge for an 18 hour retard. By the next morning they had risen well in the fridge. They came out of the cold for one hours to warm up before we fired up Big Old Betsy with Sylvia’s and David’s Patented Steaming Combo.
It took 45 minutes for the oven to get to 500 F including the 20 minutes for the top and bottom stones to get to that temperature lagging 20 minute behind. We really cut back on the rice flour this time and worried that the dough would stick to the baskets but they came out no worries after a rap on the parchment covered peel. A quick slash and into the oven they went.
After 2 minutes of steam at 500 F we turned the oven down to 465 F for a further 10 minutes of steam. After removing the steam, we turned the oven down to 450 F, convection this time and let the bread finish baking to 205 F on the inside while rotating the bread ever 5 minute on the stone. Total baking time was 27 minutes with 15 of it without steam.
It browned up, bloomed out had a few blisters and an ear where we tried to get one. I like the color of this bread and the pattern that the baskets put on them. They smell like they will be tasty if not delicious. Have to wait for the crumb shot till after lunch .
The crumb is soft, light, open and moist. The taste is totally unique and unlike Hanseata's Wild Rice bread. We really like this bread. the dried edamame will be a routine bread ingrediant from now on - we love the mouth feel and taste of them in thsi bread very much. We love rhe contrasting ncolors and textures of teh crumb - very appealing! It is another fine bread of late and a shout out goes to Evon for her inspiration and fine post of her bread. One more crumb picture for Lucy!
Whole Wheat and Rye Levain
WW and Rye Sour Starter
Levain % of Total
T. Dough Hydration
Whole Grain %
Hydration w/ Adds
Add - Ins
Red Rye Malt
White Rye Malt
Ground Sesame & Flax Seeds
Anise, Coriander, Caraway & Fennel
Japanese Back Rice
Weight for Japanese Black Rice is the dry weight.