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Steve2 in LA

Kind of amazed this was SO good! REC: Brother Juniper's Wild Rice and Onion Bread.

Veteran Member
2893 posts
Joined: Feb 7, 2006


Posted to Thread #17496 at 1:07 am on Jan 24, 2010

This makes 2 large loaves. The recipe calls for wild rice but it can also be made with brown or any other cooked grain. It only takes about cup of uncooked wild rice to make 1 cup (6 oz, by weight) of cooked wild rice.

Wild Rice and Onion Bread

1 cup COOKED WILD RICE or another cooked grain
1 cups lukewarm WATER (about 95F)
cup lukewarm BUTTERMILK (about 95F)
2 cups diced fresh ONION (about 1 large onion)
1 EGG WHITE, for egg wash
1 Tbsp WATER, for egg wash

Combine all ingredients, except egg wash, in a mixing bowl. Use a paddle attachment and mix on low for 1 minute. The dough should be sticky, coarse, and shaggy. Let rest for 5 minutes. Switch to the dough hook and mix on medium-low for 4 minutes, adjusting with flour or water as needed to keep the dough ball together. The dough should be soft, supple, and slightly sticky.

Knead dough 2-3 minutes, adding more flour as needed to prevent sticking. The dough will still be soft and slightly sticky but will hold together to form a soft, supple ball. Place in a lightly oiled bowl, cover tightly with plastic wrap and refrigerate overnight or up to 4 days

On Baking Day remove dough from the fridge 2 hours before baking. Shape dough and put into 4 by 8 loaf; into freestanding loaves of any size. When shaping, use only as much flour as necessary to keep the dough from sticking. For sandwich loaves, proof the dough in greased loaf pans. For freestanding loaves and rolls, line a sheet pan with parchment paper and proof the dough on the pan.

Mist the top of the dough with spray oil and cover loosely with plastic wrap. Let rise at room temperature 1-2 hours, until increased to about 1 times its original size. In loaf pans, the dough should dome at least 1 above the rim. Brush the tops with the egg wash just before theyre ready to bake.

About 15 minutes before baking, preheat the oven to 350F (300F for a convection oven. ) Bake the loaves for 10 to 15 minutes, then rotate the pan; The total baking time is 45 to 55 minutes. The bread is done when it has a rich golden color, the loaf sounds hollow when thumped on the bottom, and the internal temperature is above 185F in the center.

Cool on a wire rack for at least 1 hour before slicing.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.

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