This is a print preview of "Wild Rice Honey Walnut Raisin round breads" recipe.

Wild Rice Honey Walnut Raisin round breads Recipe
by Foodessa

Wild Rice Honey Walnut Raisin round breads

Our heart health can only benefit from the addition of nutritional WILD RICE seeds. Walnuts, raisins and honey blend perfectly into this delectable artisan style bread. Note: This bread needs a 3 hour rising period plus a 45 minute baking time.

For a dedicated post...refer to:
https://www.foodessa.com/2019/01/artisan-style-seed-breads-3-recipes.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Canada Canadian
  Servings: 2 breads

Ingredients

  • . > DRY MIX:
  • . 3-3/4 cups All-Purpose flour
  • . 1 tsp. sea salt
  • . 1/2 cup raisins (or other dried fruit)
  • . 1/2 cup raw walnuts, coarsely chopped
  • . 1 cup cooked, Wild Rice*, loose packed, room temperature
  • . > YEAST MIX:
  • . 1 cup water
  • . 1/2 cup evaporated 2% milk
  • . 1/8 cup mild Honey
  • . 1-1/2 tsps. active dry 'traditional' yeast
  • .
  • . 1 Tbsp. e.v. Olive oil
  • .
  • . * Rule of thumb: a heaping 1/4 cup of uncooked Wild rice renders about 1 cup. Cooking method: Rinse the rice. Then, in a medium saucepan, boil 2-1/2 cups of water. Add in the rice. When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 25 minutes. Shut the heat. Cover and let it rest for a little while. Drain and fluff with a fork.

Directions

  1. . Note: This bread can also be mixed by hand within a very large bowl.
  2. . > DRY MIX: In a stand mixer with its dough hook, place the flour and salt. Set aside.
  3. . >YEAST MIX: In a small pot, warm up the water, milk and honey on LOW-MEDIUM heat and stir occasionally. When the thermometer reaches 95F, immediately remove it from the heat. Add the yeast, stir and let rest for 10 minutes.
  4. . > ASSEMBLY: Back to the stand mixer, start whirling at the #2 speed while slowly pouring in half the Yeast liquid mix. Stop the machine and add in the raisins, walnuts and rice. Continue whirling and pour in the remaining liquid. Last, add the oil. Continue kneading for another 2 minutes as the dough comes together into a rather smooth and elastic dough.
  5. . > Proofing the dough: Place the dough into a generously oiled large bowl. Then, cover with a tight plastic wrap and a cloth for 90 minutes in a draft free zone. After the initial rising, the dough will have doubled. Punch it down to release its gas. Divide the dough and shape into 2 round units to then place them on a parchment lined pan. Cover them with a lightly oiled plastic and a cloth for a period of another 90 minutes to have the dough rise once more. Set them on top of a closed stovetop during this time.
  6. . Meanwhile, about 30 minutes before the rising time is up, start pre-heating the oven at 350F and position the rack in the middle of the oven.
  7. . When the dough has doubled in bulk, remove the plastics and place the breads to BAKE for 45 minutes. Then, remove them from the oven and transfer the breads onto racks to properly cool at room temperature before slicing. Tip: this bread slices much better after hours of cooling down.
  8. . Happy baking from Claudia's Kitchen...Foodessa.com