protein. In this loaf, wild rice adds a lovely texture and flavor that makes the bread delicious as
a side, but also flavorful enough to enjoy on its own.
¼ teaspoon sugar
1¼ cups warm water, divided
1 packet (¼ ounce or 2¼
teaspoons) rapid-rise yeast
1 cup whole-wheat fl our
2 to 2½ cups all-purpose fl our
¼ teaspoon salt
1 tablespoon olive oil
1 cup cooked wild rice
In a large bowl, sprinkle sugar into ¼ cup warm water. Add
yeast and let sit for 5 minutes or until foamy. In a separate
bowl, mix whole-wheat fl our, all-purpose fl our and salt.
Add oil, remaining 1 cup water, wild rice and 2 cups fl our
mixture to yeast mixture. Continue adding fl our and mix
until a soft dough comes together. Turn dough out onto a
fl oured surface and knead for 5 to 7 minutes, adding fl our
as needed, until dough becomes smooth and elastic. Place
dough in an oiled bowl and turn to coat. Cover with a
kitchen towel and let rise in a warm place for 1 hour.
Lightly grease a 9 x 5-inch loaf pan. Punch down dough and
turn out on to a fl oured surface. Roll out dough into a 10 x
16-inch rectangle. Star ting on the shor t end, tightly roll the
dough into a cylinder, tuck the ends under and place dough
in prepared loaf pan. Cover and let rise until the highest
par t of the dough is about 1 inch above the edge of the
pan, about 30 to 45 minutes.
Preheat the oven to 375 degrees. Bake for 40 to 45
minutes, until loaf is browned and sounds hollow when
tapped with a spoon. Let bread cool on a cooling rack
for 15 minutes before brushing top of loaf with melted
margarine, then continue to cool for an hour before
removing from the pan. Store leftover bread covered at
room temperature.
Yield: 1 LOAF, 10 TO 12 SLICES
Prep time: 25 MINUTES ACTIVE
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