When you bake your own bread the ingredient possibilities are endless. You need the basics like yeast, salt, some type of flour, liquid and oil, however, you can add all different types of grains, nuts, seeds and even vegetables such as pumpkin, butternut squash and potatoes. Today I cooked up a big batch of wild rice and decided to add some of this to my basic bread recipe.
Cooking wild rice is as simple as combining one part rice with three parts water! Average cooking times range from 30 to 40 minutes. Wild rice should always be cooked covered. However, you may open the lid to stir it from time to time. Wild rice is properly cooked when kernels are tender and many have burst open to reveal a cream-colored interior. If you are interested in learning more about this grain (actually a seed) check out this web-site…very interesting!
Dissolve yeast in water, then place in mixing bowl along with milk, rice, oil, honey and salt. Add 3-4 cups flour and mix well.
Continue adding flour until dough starts to clean the sides of the mixing bowl. Knead 8-10 minutes using your dough hook attachment.
Place in oiled bowl and turn dough so it is oiled on all sides.
Cover with towel and let rise until doubled.
Knead briefly then form into bread loaves, buns or pizza crust. If you make pizza crust, place immediately in 400 degree oven for 10 minutes. Remove from oven and add toppings then return to oven and bake until cheese is melted and crust is golden brown.
Let loaves and buns rise until doubled, then bake in 350 oven. Of course, like anything, it is heavenly just out of the oven, with soft butter and jelly!
Wild Rice Whole Wheat Bread
2 T. dry yeast
1/2 c. warm water
4 c. warm milk (about 110 degrees)
2 T. salt
1/2 c. honey
1/2 c. olive oil
1 c. oatmeal
2 c. wild rice, cooked
12-13 c. Whole Wheat & Bread Flour (I use about 1/2 & 1/2)
Dissolve yeast in water. Add milk, oil, honey and salt. Stir in oats, yeast and 3 c. flour to make a soft dough. Stir in wild rice and additional flour until dough cleans the side of the mixing bowl. Continue kneading with dough hooks for 8-10 minutes. Turn into lightly oiled bowl, turn to oil all sides of dough, cover and let rise until double. Knead briefly and form into loaves, buns or rolls. If you make pizza crust, place immediately in 400 degree oven for 10 minutes. Remove from oven and add toppings then return to oven and bake until cheese is melted and crust is golden brown. Let bread or rolls rise again until doubled. Bake in 350 oven for 25 minutes for bread and 15 minutes for buns. After 5 minutes, remove from pans to a cooling rack.
The wild rice adds a unique texture to this bread…kind of chewy and dense. Definitely a winner in our books!