Wild Rice Bread

Since wild rice is native to Minnesota, I am always on the lookout for good recipes using this great natural food.   In this state we are very fortunate to be able to get the truly 'wild' naturally grown wild rice that is hand harvested the old fashioned way by the Native American tribes.  However, the cultivated - grown wild rice is also good and available all over the U.S.  It is raised on "wild rice farms".   It is darker and takes longer to cook.  The real wild rice is lighter and cooks up quicker.   Anyway, I decided to experiment with Wild Rice Bread, because I have had some really good breads from the local bakeries and of course I have to do things at home myself, you know!  I bake all the bread we eat, so buying bread at the store is something I can't make myself do!
    I found a good recipe in a book called Prairie Home Breads by Judith Fertig.   But I was not too keen on her method (electric mixer method) and some of the ingredients she used (like 2 tsps of ground pepper in a bread????  I don't think so!)  After some fiddling with ingredients, I did the bread MY way, and my husband and I were very pleased with the results!   Using a combination of rye flour and bread flour gives the bread a nice taste, and using milk instead of just water gives the bread a nice soft texture.  And of course we use our own wildflower honey in the bread!  This is definitely a bread that will be a part of our repertoire of home-baked breads.
     Here is the recipe in case you all would like to try it yourself!

WILD RICE BREAD

Cook 1/3 c. raw wild rice for about 40 min or until kernels are just burst and tender.  Let cool.  This can be done the day before if you wish.

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1/2 c. warm water

2 T. dry yeast                       Let all this proof while you prepare the rest of the

a pinch of sugar                   ingredients.

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In a large bowl put: 

1 c. milk

2 tsp salt

1/3 c. honey

3 T. butter

Put this in a microwave for 2 or 3 minutes to scald.  

Let cool a little, then add the yeast mixture.   Stir in:

1/2 c. rye flour

2 c. bread flour
the cooked wild rice

Add more bread flour as needed until you have a dough that you can knead by hand (I used about 3 and 1/2 c. of bread flour) .  Knead for about 5 min and place in a greased bowl.  Cover with wax paper and a cloth and let rise until doubled.  Punch down and form into two firmly shaped round loaves, and place on a greased baking sheet.   Let rise until double.  Bake in a 375 oven for about 35 minutes or until done.  When you take the loaves out of the oven, rub a tablespoon or so of butter over the tops of the loaves.   This helps to soften those little bits of wild rice that bake on top. 

Makes two nice size loaves.   Great for sandwiches or with soup. 

And here's what the loaves look like: