I've wanted to make this Wild Rice and Onion Bread for a long time. I love the look of the wild rice throughout the bread, and I am crazy about onions in just about anything savory.
I've never made wild rice before (it's much easier than I had thought). I found a small package that makes 2 cups of cooked wild rice in 60 minutes, and it turned out perfectly. I used one cup for these loaves, and froze the other cup to use to make this bread in the future.
The onions in this bread are actually dried onion flakes, which I typically use for bagel toppings or this parmesan pull apart bread. Because the onions are incorporated into the dough, they rehydrate and actually make your (or at least my) eyes water while the dough is mixing! While the bread is baking, the onions smell pretty amazing.
You can use this dough for rolls, boules, baguettes, or batards. I decided to keep it simple and bake two sandwich loaves.
The bread is incredible with butter when it is fresh. I confess, I did cut off a couple of slices while it was still warm, even though you are not supposed to do that. This bread also makes amazing grilled cheese and other sandwiches. croutons, and toast.
You can make the dough in advance, refrigerate it it, and bake the bread over the next four days.
How easy is that?
This bread is this month's bake for the Bread Baking Babes, and is hosted by Karen (love the name) of Bake My Day. I am baking along as a Bread Baking Buddy. If you'd like to be a Buddy, check out Karen's post. She's also posted links to the other Babes' adaptations of the recipe.
This recipe has been adapted from Peter Reinhart's amazing book, Artisan Bread Every Day. This book is, in my opinion, one of the most reliable bread books ever.
For another wonderful bread recipe using rice from the book, check out this post about Struan.
Wild Rice and Onion Bread
6 cups (765 grams) unbleached bread flour, plus more if needed
2 1/4 tsp salt
2 T instant yeast
1 cup (170 g) cooked wild rice
1/4 C brown sugar
1 1/2 C warm (95 degrees F) water, plus more if needed
1/2 C warm buttermilk
1/4 C (29 g) dried onion flakes
- Combine all of the ingredients in the bowl of a stand mixer. Mix with a large spoon or dough whisk. Cover and let rest for 5 minutes.
- Mix with the dough hook on medium low for about 4 minutes. Adjust the flour/water to get a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface and knead by hand for another 2 to 3 minutes. Place the dough in a large oiled bowl or dough rising bucket, cover, and refrigerate immediately.
- On baking day, remove the dough from the refrigerator and shape the dough into two loaves and place them into oiled one pound loaf pans. Cover with oiled plastic wrap, and let rise for 90 to 120 minutes, until the dough has crested above the pans about one inch.
- Preheat the oven to 350 degrees F.
- Bake the loaves for 45 to 55 minutes, rotating halfway through, until the interior of the loaves reaches 185 degrees F. Cool on a wire rack.
Sharing with Yeastspotting.