Wild Rice And Three-Grain Bread
Beth Hensperger
"Bread"
ISBN 0-87701-443-4
Yield: Two 9-by-5-inch loaves
2 tablespoons active dry yeast
Pinch sugar
1 1/4 cups warm water (105F to 115F)
1 cup warm milk (105F to 115F)
1/2 cup honey
4 tablespoons unsalted butter, melted
1 tablespoon salt
1/2 cup oat flour
1/2 cup rye flour
1 cup whole-wheat flour
1 cup cooked wild rice (1/3 cup raw),
3 1/2 to 4 cups unbleached all-purpose or bread flour
Rolled oats for sprinkling
Egg glaze:
1 egg plus 1 T water, whisked together
1. Sprinkle yeast and sugar over 1/4 cup warm water in a small bowl
and stir until dissolved. Let stand until foamy, about 10 minutes.
2. In bowl of a heavy-duty mixer fitted with a paddle attachment,
combine milk, water, honey, and butter and mix at low speed. Add
yeast mixture. Add salt, oat, rye, and whole-wheat flours. Beat at
medium speed for 3 minutes, or until smooth. Add rice. Add unbleached
flour 1/2 cup at a time until a soft dough is formed. This bread can
be made by hand, if your prefer.
3. Turn dough out onto a lightly floured surface and knead until
smooth, about 5 to 7 minutes, adding flour 1 tablespoon at a time as
necessary. The dough will be sticky and nubby in texture. Place in a
greased bowl, turn once to grease top, and cover with plastic wrap.
Let rise in a warm area until doubled, 1 1/2 to 2 hours.
4. Gently deflate dough, turn out onto a lightly floured surface, and
divide into 2 portions. Form into 2 loaves and place in greased
9-by-5-inch loaf pans. Cover loosely with plastic wrap and let rise
until even with tops of pans, about 40 minutes.
5. Brush with egg glaze and sprinkle tops with oats. Bake in a
preheated 375F oven for 45 minutes or until crusty. Remove from bread
pans and transfer to a rack to cool before slicing.