January 7, 2015 - 4:33pm
Wild Rice Bread
My first 2015 bread bake…. Wild Rice Bread. In Minnesota and Michigan you can buy very good quality wild rice that cooks quickly and is light and fluffy. I buy "broken" rice (not perfectly whole grains) for bread baking since it is a bit less expensive. The rice gives a nutty flavor to this part whole wheat bread….great for sandwiches and toasting.
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embth, that sounds delicious. How do you add the rice? do you cook it first and mix it in to the dough? At what stage do you add it?
The rice is cooked and cooled, then treated somewhat like a "soaker." I used my new "rice cooker" and the rice cooked up fine on the "brown rice" setting. I put the cooked rice in my mixing bowl, add the water and starter and build my dough from there. I used a bit of commercial yeast in addition to my starter in this particular bake. It is about 20% whole wheat…so basically a white flour loaf. I was after a softer crumb so I used non-fat dry milk and canola oil. The rice on the inside of the loaf is soft, but some of the grains that are on the crust get crunchy. I have a few family members who do not like as much "texture" in their bread, but I like it.
I made the Peter Reinhart Wild Rice and Onion bread as well -- one loaf and about 10 rolls. I used Cavena Nuda instead of rice, as I had some leftover from dinner. I love this bread -- so flavourful and toasts well. I used the recipe on this site that Floyd had posted. Yours looks delicious!
Dave, according to the recipe, you basically dump everything into your mixer, give it a mix, and then stick it in the fridge for 1-3 days. My dough was very sticky, making it difficult to shape the rolls, but the end result was great.
...actually about 5 hours, so no multi-day fermentation here. But yes, throw everything in the bowl, mix and knead. This was whipped up for grandkids' sandwiches. I have made P.R.'s wild rice and onion which is very good, but softer and milder tasting was the goal for this bake.