Here it is, Karen...REC: Wild Rice and Onion Bread
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Re: If anyone has a bread book by Brother Juniper, would you please post (Karen/No.CA)
Date: Sun, 24 Oct 2004 02:04:12 GMT
From: Pat/No. Cal.
Rec: Wild Rice and Onion Bread
Wild Rice and Onion Bread
Makes two 1-1/2 lb. loaves
8 cups high-gluten bread flour or unbleached
all-purpose flour
1/3 cup chopped dried onions or 1 cup diced
fresh onions
1/3 cup brown sugar
2 tbsp instant yeast or 2-1/2 tbsp active dry
yeast
1-1/2 tbsp salt, preferably sea salt
1 cup cooked wild rice blend*
1/3 cup buttermilk
Approximately 1-1/2 cups water
You can use either dried onions or fresh.
The dried actually have a more intense flavor
and they will be nicely reconstituted in the
dough; the fresh have a better crunch.
Honey can always be substituted for sugar but
use only two-thirds as much and reduce the
water by one-third as well.
Proof active dry yeast first in 4 tbsp
lukewarm water.
Cook the wild rice and brown rice together.
Broken pieces of wild rice are much less
expensive. Lundberg makes a wonderful
mixture called “Wild Blend” of unusual brown
rices, such as Wehani and Black Japonica,
among others, and broken wild rice. Using
two parts water to one part rice, bring the
mixture to a boil, simmer for between 20 and
30 minutes until the water is absorbed, and
put the rice aside to cool. If you are
making your own blend, use half wild rice and
half brown. It is best to make the rice a
day ahead.
Mixing and Kneading:
Mix all the dry ingredients, including the
yeast and cooked, cooled rice blend, in a
bowl, then add the liquid ingredients,
reserving a little water for later
adjustments during kneading. Turn the
mixture out onto a floured counter and knead
for 10 to 12 minutes or until the dough is
elastic, unified, and tacky but not sticky.
Proofing:
Return the dough to a clean bowl, cover with
damp towel or plastic wrap or slip the bowl
into a plastic bag. Put in a warm spot (an
oven with the pilot light on or a warm room)
or leave it at room temperature. Depending on
the temperature, allow between 45 minutes and
1-1/2 hours for the dough to rise.
Forming Loaves:
Because of the buttermilk and sugar, this
bread is best when formed after one rise.
Shape the dough into loaves according to the
directions on page 18 or into rolls according
to the directions on page 16. Cover, and let
the bread rise for between 45 minutes and 1
hour or until the dough crests above pan or
doubles in size. Rolls will take as long to
rise and should then be brushed with an egg
wash made of 1 egg beaten up in 1/2 cup water.
Baking:
Bake at 350ºF (300ºF in a convection oven)
for approximately 45 minutes. Rolls take
from 12 to 15 minutes. The customary thwack
on the bottom is still the best method for
determining doneness.
This dough may be formed into a free-standing
round shape (see page 11) but it must be
baked at 350ºF (300ºF in a convection oven)
because the buttermilk and sugar will
caramelize and darken the loaf before it is
finished if baked at too high a temperature.
Cut a star pattern in the top with a razor
or serrated knife and spray the loaves (see
the recipe for French bread on page 7), to
make the crust brittle. This style of bread
is beautiful when served whole on a cutting
board at the table.
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