With the crispness of fall fast approaching, soon we will be putting on sweaters, sipping hot cocoa and planning nourishing meals to feed our families. I love this time of year! The sound of honking as Canada geese fly overhead, the gorgeous display of color as the trees seem to compete with each other for vibrancy, the aroma of baking as we get back into the rhythm of cooking more substantial meals. I harvest from the garden, herbs, fresh veggies and flowers, before the frost comes, and take delight in creating a harvest display with pumpkins, gourds and dried cornstalks.
Here is a fantastic bread recipe using wild rice and multi grains. Enjoy!
Wild rice multi grain bread
1 package active dry yeast
1/3 cup warm water (not hot as it would kill the yeast)
2 cups milk, scalded then cooled
2-3 tbsp melted butter
2 tsp salt
1/3 cup honey
½ cup uncooked oatmeal (rolled oats)
½ cup rye flour
2 cups whole wheat flour
4 – 4.5 cups unbleached bread flour
1 cup cooked wild rice
1 egg beaten, to the beaten egg add 1 tbsp water
In large bowl, dissolve the yeast into the warm water. Allow to sit for 5-10 minutes; it will begin to froth slightly.
Add milk, honey, butter and salt.
Stir in oats, rye flour, whole wheat flour and 2 cups of the bread flour. This will make soft, gooey dough.
Add wild rice, then cover and allow dough to rest for 15 minutes.
Stir in additional bread flour, a cup at a time, to form stiff dough that, as you stir, it “follows” the spoon.
Now put on a floured surface and knead for about 10 minutes. Add additional flour while kneading as necessary if it seems sticky or tacky, a little at a time. The dough when ready will feel smooth and elastic.
Form into a ball. Put ball of dough into a lightly oiled bowl. I oil the bowl with vegetable oil; another option would be olive oil.
Turning the ball of dough over so all sides are coated with the oil, cover with a clean dishcloth, and allow rising till double in size, about 2 hours.
When it has risen to double its original size, punch down dough. Knead a few more times to remove air bubbles, form into a ball and allow to rise a second time.
Shape into 2 loaves or into two round balls, place in lightly oiled bread pans or on a lightly oiled cookie sheet, allow to rise once more, about 45 minutes.
Bake in preheated oven 375 degrees F, for about 35-40 minutes till golden brown. Mmmmmm!!
