Wild Rice Loaf
Wild rice gives this rustic loaf a chewy texture and hearty flavor.
INGREDIENTS | YIELDS 2 LOAVES
- 1½ cups water
- ¾ cup wild rice
- 1⅓ cups warm milk
- ¼ cup honey
- 1¾ teaspoons active dry yeast (1 package)
- ¼ cup (½ stick) unsalted butter
- 1 cup whole wheat flour
- ¾ teaspoon kosher salt
- 3–4 cups bread flour
Bring water to a boil in a small saucepan over high heat. Add wild rice and stir. When the water returns to boil, reduce heat to low, cover tightly, and cook for 50 minutes, or until rice is tender and water is absorbed. Remove from heat and spread rice onto a baking sheet to cool.
In a large bowl, combine milk, 1 tablespoon honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add remaining honey, butter, and whole wheat flour; stir to combine. Add salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
Coat two 9″ × 5″ loaf pans with pan spray, and line the bottom and short sides of each pan with a strip of parchment. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape each into an oblong loaf. Place into prepared pans seam-side down, cover loosely with plastic wrap, and set aside to proof for 30 minutes, or until dough rises above the pans. Preheat oven to 375°F.
Dust risen loaves with whole wheat flour, and bake until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove from pans, and cool completely on a rack.