Wild Rice Whole Kamut Sourdough Sandwich Bread

I had some leftover wild rice (which also had red rice and brown rice in the blend) so not wanting it to go to waste I decided to add it to a dough.  I don’t think I’ve added rice in this way in a long long time.  I’m quite pleased with how it turned out.  I also had a bit of whole kamut left so decided to use it up in this bread as well.

For 1 loaf in a 9x4x4” Pullman Pan

Overnight levain build, at 74°F about 10 hours to rise 3x.

In the morning add salt to water and dissolve.  Add levain and mix.

Add flours and knead until good gluten development, I will use my Ankarsrum Assistent and mix until a good windowpane is achieved about 12 mins.  Add cooked and cooled wild rice and mix until well incorporated.

Remove dough from the bowl and do some slap and folds.  Next set up aliquot jar.

Bulk fermentation at 82ºF.

End bulk when aliquot jar reaches 40% rise.

Shape the dough into a batard and place in buttered Pullman pan.  Optional, sprinkle poppyseeds on the bottom and sides of the pullman pan.

Shape and allow an initial final proof warm until 100% rise in aliquot jar, start oven preheat 425ºF preparing for steam bake.

Allow the dough to rise until within 1 cm of the rim of the pan and then bake immediately or about 130% rise in the aliquot jar.

Once oven reaches 425ºF score top of dough and then brush with water.  Optional sprinkle with seeds and then score.  Transfer to oven and bake with steam for 25 mins.  Vent the oven (remove steaming gear) rotate the pan and drop temperature to 350ºF.  Bake for another 30 mins rotating as needed until browned.  Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if desired.

My index of bakes.