Have a told you, I love bread?! Well, I do. We, as a family are being used to eating bread with almost every meal and because it's hard sometimes to find a good, hearty bread, I like - whenever I have the time - to make my own.
This is a great bread recipe using wild rice; hearty and rich in fibre. Because wild rice takes a while to cook* make it beforehand and refrigerate it or you might like to make a bigger quantity, use what you need for this recipe and freeze the remaining in small batches, (1/2-cup packets) for future use or use it mixed in with long grain rice and serve it with your dinner.
2-1/2 tsp. active dry yeast
1-1/4 cup warm milk
1/4 cup quick-cooking oats
1/4 cup rye flour
1 cup whole wheat flour
1 tbsp. honey
1 tsp. salt
2 tbsp. vegetable oil
1/2 wild rice, cooked and cooled
2 cups all-purpose flour
Dissolve yeast in 1/4 cup of warm milk. Set aside until foamy.
Pour into a large mixing bowl. Add in the remaining milk, oats, rye flour, honey, salt and oil. Beat until smooth.
Stir in wild rice and enough of the all-purpose flour to form (with hands) a stiff dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in the bowl, cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; Shape into a loaf. Transfer to a 5-inch x 9-inch loaf pan. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool.
Makes: 1 loaf (16 slices)
Note; It only takes about 2 tablespoons of uncooked wild rice to make 1/2 cup of cooked wild rice. (1/4 cup of wild rice will yield about 1 cup of cooked rice).
* To cook wild rice, bring 1/4 cup of wild rice to boil in 1-1/2 cups of water. Cover and simmer for 50 minutes, or until kernels blossom, turning puffy and tender. Drain and cool to room temperature before adding it to the bread dough.
Leia’s Culinary Treasures