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Yield: 1 large loaf
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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 this loaf I used my coffee mill (not grinder) to grind hard winter wheat berries. If you are into really grinding your own - this is a great way to do it. Be sure not to use your grinder for coffee, save it for grinding wheat, as the coffee oils are impossible to wash out completely and will give a strange taste to anything else ground in the machine. While it is possible to bake this loaf right in the bread machine, I found that baking it in the oven was more satisfactory. |
RECIPE INGREDIENTS
| 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 |
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DIRECTIONS
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 white interiors. Drain off any excess liquid and set aside. Serve hot or use as an ingredient in another recipe.
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The Bread Machine Method:
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The Food Processor or Stand-Mixer Method:
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Serving size = 1/12 loaf
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Recipe reprinted by permission of William Morrow. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: 1 large loaf
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| Calories: | 254 |
Fat. Total: | 9g |
Carbohydrates, Total: | 39g |
| Cholesterol: | 5mg |
Sodium: | 778mg |
Protein: | 7g |
| Fiber: | 4g |
% Cal. from Fat: | 32% |
Fat, Saturated: | 0g |
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