|Wild Rice Bread
I'm always looking to save time when making breads but making multigrain
beads can take a lot of time if you don't find a few shortcuts. One of my
latest shortcuts was found at Target last week where I spotted a bag of rice
and grains called the "Whole Grain Medley", consisting of brown and wild
rice, bulgar, rye, wheat, and red quinoa. What makes this a time saver is
the fact that the brown rice (and probably some of the other grains) are
parboiled (half cooked), the quinoa is prerinsed, and the stuff is all mixed
together in a reclosable bag.
So once I cooked the rice blend (it took about 30 minutes), I was ready to
mix up the dough. That took only another 5 minutes, then it was into the
refrigerator until the next day. I shaped the dough into a pan loaf, but it
would do just as well as a hearth loaf. Give it a try; I doubt that you'll ever
find a multigrain bread that tastes as good for as little effort.
Wild Rice Bread
Cook the wild rice (or other rice mixture) according to package directions
and allow to cool a bit while mixing up the other ingredients.
In a large bowl stir together the flours, yeast and salt. Stir in the prepared
rice and water until well mixed then stir vigorously another 15-30 seconds
with a large spoon. Cover and allow to rise at room temperature for about
2 hours then refrigerate, OR refrigerate immediately and wait at least 12
hours to use.
Spray two (if making two loaves) 8 ½ x 4 ½ inch loaf pans with nonstick
spray then sprinkle each pan heavily with whole wheat flour. Scrape the
dough out of the bowl onto a floured surface then divide in half. Shape
each half into a loaf and place in the prepared loaf pans. Sprinkle the loaf
tops with more flour then cover lightly with plastic and allow to rise at
room temperature for about an hour.
Meanwhile, preheat the oven to 450 degrees. When ready to bake, remove
the plastic covering and place the loaves in the oven. Turn the oven down
to 400 degrees and bake for about 45 minutes. Remove loaves to a wire
rack to cool.