Wild Rice Walnut B?rd

By The Canadian Living Test Kitchen

13 people added this to their Recipe Box

This recipe makes 3 loaves, 12 slices each servings

Nutritional Info
Per slice: about	-
cal	108108 cal
pro	3 g3g pro
total fat	3 g3g total fat
sat. fat	00 sat. fat
carb	18 g18g carb
fibre	1 g1g fibre
chol	0 mg0mg chol
sodium	161 mg161mg sodium
% RDI:	-
calcium	11 calcium
iron	77 iron
folate	99 folate

Wild rice adds chewy texture and nutty flavour to this rustic and wholesome bread. The b?rd shape (oval with pointed ends) lends it an artisanal French bakery touch.

Ingredients

1 tsp granulated sugar 1 1tsp tspgranulated sugar
2-1/4 cups warm water 2-1/4 2-1/4cups cupswarm water
2-1/4 tsp active dry yeast , (1 pkg)2-1/4 2-1/4tsp tspactive dry yeast, (1 pkg)
3 tbsp liquid honey 3 3tbsp tbspliquid honey
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 tsp salt 2 2tsp tspsalt
3 cups multigrain bread flour 3 3cups cupsmultigrain bread flour
2-1/4 cups white bread flour 2-1/4 2-1/4cups cupswhite bread flour
1-1/2 cups cooked wild rice 1-1/2 1-1/2cups cupscooked wild rice
3/4 3/4cup cupcoarsely chopped toasted walnutwalnuts

Preparation

In large bowl, dissolve sugar in 1/2 cup (125 mL) of the warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Stir in remaining water, honey, oil and salt.

Stir multigrain flour and 1-1/2 cups (375 mL) of the white bread flour into yeast mixture, 1 cup (250 mL) at a time, to make slightly sticky dough. Stir in rice and nuts.

Turn out onto floured surface; knead until smooth and elastic, about 10 minutes, adding as much of the remaining white flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/4 hours.

Line 2 baking sheets with parchment paper or grease; set aside. Punch down dough; turn out onto lightly floured surface. Divide into thirds. Pat each into 9- x 5-inch (23 x 12 cm) rectangle; starting at long side, tightly roll up. Shape each into elongated oval with tapered ends and thick centre; pinch seams. Place on prepared pans. Cover and let rise in warm draft-free place until doubled in bulk, about 45 minutes.

Generously dust loaves with some of the remaining white flour. Using serrated knife, slash top of each crosswise 3 times.

Arrange racks in top and bottom thirds of oven. Heat oven to 400°F (200°C). Spray oven with water 6 to 10 times or until steamy, avoiding oven lightbulbs. Immediately place bread in oven; bake for 3 minutes. Spray again with water. Bake, rotating and switching pans halfway through, until loaves sound hollow when tapped on bottoms, about 40 minutes. Let cool on racks. (Make-ahead: Store in airtight container for up to 2 days. Or wrap in plastic wrap then heavy-duty foil and freeze for up to 2 weeks.)

Additional information :

Bread Machine Variation (For dough only): Into pan of machine, add (in order): 1-1/2 cups (375 mL) warm water; 1 tsp (5 mL) granulated sugar; 2 tbsp (25 mL) liquid honey; 4 tsp (20 mL) vegetable oil; 1-1/2 tsp (7 mL) salt ; 2 cups (500 mL) multigrain bread flour; 1-1/2 cups (375 mL) white bread flour; 1 cup (250 mL) cooked wild rice; 1/2 cup (125 mL) chopped toasted walnuts; and 1-1/2 tsp (7 mL) bread machine yeast. Choose dough setting. Divide dough in half; shape and bake as directed. Makes 2 loaves.

Source : Canadian Living Magazine: October 2006