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Since wild rice is so easy to make in a rice cooker, there is no excuse for not using it as an ingredient in other non-traditional applications. Its appearance in this magnificent loaf yields a dense, richly flavored bread with a moist slightly crunchy interior. The hint of sourdough makes it just about perfect.
- For Wild Rice:
- 1 cup wild rice
- 3 cups water, chicken, beef or vegetable stock
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons butter or margarine
- For Dough:
- 1 tablespoon active dry yeast (not rapid rise)
- 1 1/2 cups whole-wheat flour either store bought or freshly ground from hard, red wheat berries
- 1 1/2 cups all-purpose unbleached white flour, plus extra if necessary to make a smooth, supple ball of dough after the first 5 minutes of kneading
- 2 teaspoons salt
- 2 rounded tablespoons Lora Brody's Sourdough Bread Enhancer
- 2 tablespoons honey
- 1/3 cup vegetable oil
- 2/3 cup cooked wild rice
- about 1 cup water - the amount of water will vary depending on how much water your rice has absorbed. Start with 1 cup, then add more only if the dough seems very dry after the first few minutes of kneading.
- 2-3 tablespoons cornmeal
Place the rice in a strainer and rinse it well to remove any dirt particles. Place all the ingredients in the rice cooker. Cover and press Start; program for Soft, if possible. When the rice is done, it should be slightly crunchy and 50 percent of the grains should be open exposing the white interiors. Drain off any excess liquid and set aside. Serve hot or use as an ingredient in another recipe.
The Bread Machine Method:
Place all the ingredients in the bread machine and program for Whole Wheat Bread if you plan to use the bake cycle. If you are baking the loaf in the oven, program for Manual or Dough. Check after first 10 minutes of kneading to make sure the dough has formed a soft, supple ball, adding additional flour or water if necessary to correct the consistency.
The Food Processor or Stand-Mixer Method:
Place the dry ingredients in either the work bowl of a food processor fitted with the plastic blade, or the largest bowl of a stand mixer fitter with the dough hook. When the mixture begins to foam add it and the remaining water and honey to the dry ingredients. Process for 6-seconds after the dough has formed a ball, or knead for 5-7 minutes after the dough has formed a ball. Allow the dough to rest for 15 minutes then process again for 30 seconds or knead for 3-4 more minutes. To form and shape the loaf: remove the dough to a lightly floured surface. Sprinkle a heavy baking sheet with cornmeal. Form the dough into a 12- to 14-inch elongated oval. Cover with cloth or plastic wrap and allow to rise until almost doubled. Preheat the oven to 425 degrees F with the rack in the center position. Bake 10 minutes, reduce oven to 375 degrees F and bake for 30 minutes or until the internal temperature is 190 to 200 degrees F. Cool the loaf on a wire rack before serving. The first day the rice will be decidedly crunchy, and will mellow slightly the next day - both ways are terrific.
Serving size = 1/12 loaf
Recipe reprinted by permission of William Morrow. All rights reserved.
nutrition information per serving
254 calories; 9g total fat; 5mg cholesterol; 778mg sodium; 39g carbohydrates; 4g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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