Wild Rice & Onion Bread
Preparation time: About 18 hours (includes rising time)
Adapted from Artisan Breads Every Day by Peter Reinhardt
Cooking Instructions:
- 6 cups bread flour (may use 1/2 whole wheat flour)
- 2-1/4 teaspoons salt
- 2 tablespoons instant yeast
- 1 cup cooked Lundberg Family Farms Wild Rice (or other cooked LFF brown rice)
- 1/4 cup brown sugar
- 1-1/2 cups water (95°F)
- 1/2 cup buttermilk or low fat milk (95°F)
- 2 cups finely diced fresh onions (about 1 large onion)
Egg wash:
- 1 egg white, whisked with 1 tablespoon water
Combine all ingredients (except egg wash) in a large bowl and stir for one minute. Stir for 4 more minutes, adding more flour or water as needed to make a soft, slightly sticky ball. Transfer to a well floured work surface and knead for 2-3 more minutes. Transfer to a large, well oiled bowl, cover with plastic wrap and refrigerate overnight (or up to 4 days). Remove the dough from the refrigerator 2 hours before baking.
Shape the dough into free standing loaves and let rise on parchment paper for 1-1/2 to 2 hours until 1-1/2 times its original size; or place into large, greased loaf pans and let rise until the dough is 1 inch above the rim; or shape into rolls and place in greased muffin tins. Brush rolls with egg wash before baking to make the rolls shinier.
Preheat oven to 350°F (300°F for convection). Bake the loaves for 45-55 minutes, rotating after 15 minutes. Bake the rolls for 20-25 minutes, rotating after 8 minutes. Cool bread on a wire rack for 1 hour before slicing.
Makes 2 loaves.