Wild Rice Bread w/Sunflower Seeds Gayle and Donna and Jenn

[Guest guest]

I can share one of my favorite bread recipes that I've been asked for

enough that it's actually on my computer... it has some additional

notes at the end 'cause one of my friends ahdn't ever made bread, and

I just copied/pasted my whole file.

 

Wild Rice Bread with Sunflower Seeds

Makes 3 large round loaves

 

2 c water

1 c wild rice (uncooked)

1 c warm milk (105* to 115*F)

1 1/2 tbsp (1 1/2 pkgs) active dry yeast

pinch of sugar

2 c warm water (105* to 115*F)

1 c quick-cooking oatmeal

3/4 c light molasses

1/4 c sunflower oil, plus oil for brushing

1 tbsp salt

7 to 7 1/2 c bread flour

1 1/4 c raw sunflower seeds, divided

1 egg, beaten, for glaze

 

1. In a small saucepan, bring the water to a rolling boil. Add the

rice, return to a boil, reduce the hear to the lowest setting, cover,

and cook until tender and fluffy and all the liquid has been absorbed,

30 - 35 minutes for hand-harvested rice and 50 - 55 minutes for

paddy-grown rice. The rice should be slightly underdone. You should

have 1 1/2 cups. Spread on a baking sheet and set aside to cool.

 

2. Pour the warm milk into a small bowl. Sprinkle the yeast and sugar

over the milk. Stir to dissolve and let stand until foamy, about 10

minutes.

 

3. In a large bowl using a whisk or in the bowl of a heavy-duty

electric mixer fitted with a paddle attachment, combine the water,

oatmeal, molasses, 1/4 c oil, and wild rice. Add the salt and 2 cups

of the bread flour. Add the yeast mixture and 3/4 cup of the sunflower

seeds; beat hard until smooth, about 1 minute. Continue to add the

bread dlour, 1/2 cup at a time, beating on low speed until a soft

dough forms, switching to a wooden spoon when necessary if making my hand.

 

4. Turn the dough out onto a well-floured work surface and knead

untilk dense, yet still quite soft and springy, 1 to 2 minutes for a

machine mixed dough and 3 to 4 minutes for a hand-mixed dough, dusting

with flour only 1 tablespoon ata time, just enough as needed to

prevent sticking. Place in a lightly greased deep container, turn once

to coat the top, and cover with plastic wrap. {{my note - it needs to

be big - at least 8 qts!}} Let rise at room temperature until double

in bulk, 2 to 2 1/2 hours. DO not worry if rising takes a bit longer.

{{my note - pay attention though - if it's warm in your house it could

go faster! :-)}}

 

5. Grease a baking sheet or line with parchment paper. Turn the dough

out onto a lightly floured work surface and divide into 3 equal

portions. {{my note - I get portions anywhere from 26 to 30 oz. each,

depending how much flour I've needed}} Form each portion into a round

loaf and place on the prepared sheet. Brush the tops with sunflower

seed oil and cover loosely with plastic wrap. Let rise until double in

bulk, about 1 hour.

 

6. About 20 minutes before baking, preheat an oven to 350*F and

position a rack in the center of the oven. {{my note - I use 2 pans,

so 2 racks evenly spaced}}

 

7. Brush {{delicately!}} the tops of the loaves with the beaten egg

and sprinkle with the remaining 1/2 cup sunflower seeds. Bake for 40

to 45 minutes, or until the loaves are browned and sound hollow when

tapped with a finger. Remove from the sheet to cool on a rack.

 

" The Pleasure of Whole-Grain Breads " by Beth Hensperger

 

Notes:

I don't know if you've made bread before, so here are some notes...

 

I usually make them a loaf shape, rather than the round (boule), but

it doesn't affect anything, so make 'em the shape you like! Makes

great dinner rolls too. I sometimes will use half white flour, half

whole wheat.

 

You may need more or less flour than called for. Do you have a stand

mixer, or will you make it by hand? In any case, you want to end up

with a dough that is slightly tacky - sticks to your hand a little,

but doesn't leave anything on you when you take your hand away after

you've pushed on the knead.

 

Speaking of kneading - take off any rings that have stones or sharper

edges. According to the baker I worked with, some doughs can suck a

stone right out, particularly if the setting was loose, but in case,

when you're kneading they will certainly cut the dough, which you

don't want. Plus, they get all dirty...

 

I know in step 3 it says to add the flour half a cup at a time.... but

it still works perfectly fine if you add the flour in about 3 portions

(rather than the 10 or 11 you be doing if you added only 1/2 c at a time!)

 

I usually try to make the liquids about 110*F, as that's what we used

in the bakery when I worked there, and it never killed the yeast.

 

If you can find " instant yeast " (say, Sam's club? They come in

vacuum-pack blocks like coffee? - You can get a pound or two

inexpensively, and keep it in the freezer. It will last a very long

time (ie, I made yesterday's bread from yeast the supposedly expired

in 2003.) Also, with instant yeast, you can skip the proofing step

(the adding yeast to liquid and watching it foam) - instead you need

to add it directly to the flour, not the liquid. Make sure you add

whatever liquid was needed for the proofing in with the other liquids.

 

If you measure out the oil first, then use the same cup for the

molasses, it will slide right out. I use about 1/4 c of the molasses,

as I only have blackstrap (high in calcium & iron!), not light.

 

I always end up with more rice than it says, even though I use 1 c as

specified. I put 2 cups into the dough, and the rest is great mixed

with green peas and a nice vinaigrette, served cold for lunch... :-)

 

Regular rolled oats are fine too, if you don't have quick.

 

About half the time I forget to do the egg glaze/seeds on top. Don't

worry about it if you forget too. It still tastes yummy and looks

good, even without the seeds on top! :-)

 

You can halve this recipe if you want 2 small loaves, or just make the

whole thing, and when they are half-baked, leave one in the oven to

finish baking, take 2 out and cool them, then double wrap and freeze.

After you finish the first loaf, take one out of the freezer and

finish baking it (from frozen, not thawed) til the color is good and

it sounds hollow when you thump the bottom, about 20 minutes??... if

you're not sure about it, you can stick a metal thermometer in the

bottom (so the mark doesn't show), and the internal temp should be

about 190*F when it's done.

[Guest guest]

this one sounds good... I think I'll experiment with making it vegan! =)

On Sunday, September 11, 2005, at 01:25 AM, Amy wrote:

 

> I can share one of my favorite bread recipes that I've been asked for

> enough that it's actually on my computer... it has some additional

> notes at the end 'cause one of my friends ahdn't ever made bread, and

> I just copied/pasted my whole file.

>

> Wild Rice Bread with Sunflower Seeds

> Makes 3 large round loaves

>

> 2 c water

> 1 c wild rice (uncooked)

> 1 c warm milk (105* to 115*F)

> 1 1/2 tbsp (1 1/2 pkgs) active dry yeast

> pinch of sugar

> 2 c warm water (105* to 115*F)

> 1 c quick-cooking oatmeal

> 3/4 c light molasses

> 1/4 c sunflower oil, plus oil for brushing

> 1 tbsp salt

> 7 to 7 1/2 c bread flour

> 1 1/4 c raw sunflower seeds, divided

> 1 egg, beaten, for glaze

>

> 1. In a small saucepan, bring the water to a rolling boil. Add the

> rice, return to a boil, reduce the hear to the lowest setting, cover,

> and cook until tender and fluffy and all the liquid has been absorbed,

> 30 - 35 minutes for hand-harvested rice and 50 - 55 minutes for

> paddy-grown rice. The rice should be slightly underdone. You should

> have 1 1/2 cups. Spread on a baking sheet and set aside to cool.

>

> 2. Pour the warm milk into a small bowl. Sprinkle the yeast and sugar

> over the milk. Stir to dissolve and let stand until foamy, about 10

> minutes.

>

> 3. In a large bowl using a whisk or in the bowl of a heavy-duty

> electric mixer fitted with a paddle attachment, combine the water,

> oatmeal, molasses, 1/4 c oil, and wild rice. Add the salt and 2 cups

> of the bread flour. Add the yeast mixture and 3/4 cup of the sunflower

> seeds; beat hard until smooth, about 1 minute. Continue to add the

> bread dlour, 1/2 cup at a time, beating on low speed until a soft

> dough forms, switching to a wooden spoon when necessary if making my

> hand.

>

> 4. Turn the dough out onto a well-floured work surface and knead

> untilk dense, yet still quite soft and springy, 1 to 2 minutes for a

> machine mixed dough and 3 to 4 minutes for a hand-mixed dough, dusting

> with flour only 1 tablespoon ata time, just enough as needed to

> prevent sticking. Place in a lightly greased deep container, turn once

> to coat the top, and cover with plastic wrap. {{my note - it needs to

> be big - at least 8 qts!}} Let rise at room temperature until double

> in bulk, 2 to 2 1/2 hours. DO not worry if rising takes a bit longer.

> {{my note - pay attention though - if it's warm in your house it could

> go faster! :-)}}

>

> 5. Grease a baking sheet or line with parchment paper. Turn the dough

> out onto a lightly floured work surface and divide into 3 equal

> portions. {{my note - I get portions anywhere from 26 to 30 oz. each,

> depending how much flour I've needed}} Form each portion into a round

> loaf and place on the prepared sheet. Brush the tops with sunflower

> seed oil and cover loosely with plastic wrap. Let rise until double in

> bulk, about 1 hour.

>

> 6. About 20 minutes before baking, preheat an oven to 350*F and

> position a rack in the center of the oven. {{my note - I use 2 pans,

> so 2 racks evenly spaced}}

>

> 7. Brush {{delicately!}} the tops of the loaves with the beaten egg

> and sprinkle with the remaining 1/2 cup sunflower seeds. Bake for 40

> to 45 minutes, or until the loaves are browned and sound hollow when

> tapped with a finger. Remove from the sheet to cool on a rack.

>

> " The Pleasure of Whole-Grain Breads " by Beth Hensperger

>

> Notes:

> I don't know if you've made bread before, so here are some notes...

>

> I usually make them a loaf shape, rather than the round (boule), but

> it doesn't affect anything, so make 'em the shape you like! Makes

> great dinner rolls too. I sometimes will use half white flour, half

> whole wheat.

>

> You may need more or less flour than called for. Do you have a stand

> mixer, or will you make it by hand? In any case, you want to end up

> with a dough that is slightly tacky - sticks to your hand a little,

> but doesn't leave anything on you when you take your hand away after

> you've pushed on the knead.

>

> Speaking of kneading - take off any rings that have stones or sharper

> edges. According to the baker I worked with, some doughs can suck a

> stone right out, particularly if the setting was loose, but in case,

> when you're kneading they will certainly cut the dough, which you

> don't want. Plus, they get all dirty...

>

> I know in step 3 it says to add the flour half a cup at a time.... but

> it still works perfectly fine if you add the flour in about 3 portions

> (rather than the 10 or 11 you be doing if you added only 1/2 c at a

> time!)

>

> I usually try to make the liquids about 110*F, as that's what we used

> in the bakery when I worked there, and it never killed the yeast.

>

> If you can find " instant yeast " (say, Sam's club? They come in

> vacuum-pack blocks like coffee? - You can get a pound or two

> inexpensively, and keep it in the freezer. It will last a very long

> time (ie, I made yesterday's bread from yeast the supposedly expired

> in 2003.) Also, with instant yeast, you can skip the proofing step

> (the adding yeast to liquid and watching it foam) - instead you need

> to add it directly to the flour, not the liquid. Make sure you add

> whatever liquid was needed for the proofing in with the other liquids.

>

> If you measure out the oil first, then use the same cup for the

> molasses, it will slide right out. I use about 1/4 c of the molasses,

> as I only have blackstrap (high in calcium & iron!), not light.

>

> I always end up with more rice than it says, even though I use 1 c as

> specified. I put 2 cups into the dough, and the rest is great mixed

> with green peas and a nice vinaigrette, served cold for lunch... :-)

>

> Regular rolled oats are fine too, if you don't have quick.

>

> About half the time I forget to do the egg glaze/seeds on top. Don't

> worry about it if you forget too. It still tastes yummy and looks

> good, even without the seeds on top! :-)

>

> You can halve this recipe if you want 2 small loaves, or just make the

> whole thing, and when they are half-baked, leave one in the oven to

> finish baking, take 2 out and cool them, then double wrap and freeze.

> After you finish the first loaf, take one out of the freezer and

> finish baking it (from frozen, not thawed) til the color is good and

> it sounds hollow when you thump the bottom, about 20 minutes??... if

> you're not sure about it, you can stick a metal thermometer in the

> bottom (so the mark doesn't show), and the internal temp should be

> about 190*F when it's done.

>

>