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Wild Rice Bread
3 1/2 to 4 cups bread or all purpose flour
2 cups whole wheat flour
2 (1/4 ounce) packages quick rise dry yeast
2 1/2 teaspoons salt
1 cup milk
1 cup water
1/4 cup honey
1/4 cup butter or margarine
2 cups cooked wild rice (Nature's Quick Cook
Rice is perfect for this recipe)
- softened butter
In large mixer bowl combine 1 cup bread flour,
whole wheat flour, yeast, and salt. In saucepan heat milk, water,
honey, and butter to 120 to 130 degrees. Butter does not have to
melt. Add flour to mixture, blend at low speed until moistened.
Beat 3 minutes at medium speed. By hand, stir in wild rice and
enough remaining flour to make a soft dough that pulls away from the side
of the bowl. Turn dough on to floured surface, knead until smooth
and elastic, 5 to 8 minutes, adding flour if necessary to prevent
sticking. Place in greased bowl; turn dough greased side up.
Cover let rise in warm place until double. 30 to 40 minutes.
Grease 2 - 8 1/2 x 4 1/2 inch loaf pans.
Punch dough down, turn on to lightly floured surface, and divide into 2
parts. Cover with bowl and let rest 15 minutes. Roll each part
into 6 x 14 inch rectangle. Starting with narrow end, roll up
tightly pressing dough into roll with each turn. Pinch edges and
ends to seal. Place in pans. Preheat oven to 375 degrees.
Cover dough let rise until double. 20 to 25 minutes. Dough
will be about 1 inch above pan at highest point. Bake until golden
brown and loaves sound hollow when lightly tapped, 35 to 40 minutes.
Remove from pans, cool on wire racks. Brush top of loaves with
melted butter. Makes 2 loaves.
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