Wild Rice and Thyme Bread

3 03 2010
Wild Rice and Thyme Bread

Wild Rice and Thyme Bread

I’ve been wanting to make a wild rice bread for a while now, and finally got around to it. I used both whole grain wild rice and wild rice (with a bit of another rice medley) flour. There was a slight… issue with this bread. I wanted to do what I normally do with whole grains, soak them in water overnight so they soften up enough to go into the bread okay. Well, I spaced out and forgot to start the rice soaking the night beforehand. So I tried in the morning a couple of changes of boiling water (I didn’t want cooked rice, just softened some). That turned out to be nowhere near enough, and the rice in the final loaves was extremely crunchy. It wasn’t as bad as trying to eat uncooked rice, but it was MUCH crunchier than anything one would expect to find in a bread. So with that in mind I have to suggest a much longer soaking period, or if that doesn’t work, just cooking the stuff. Other than that, they turned out pretty well. The rice flour mix and thyme added a really nice flavor, and the smell while it was baking was surprisingly thymey, and almost had a hint of fruit wood smoke (like cherry, apple, peach, etc.)!

Wild Rice and Thyme

Makes: 2 medium, or 3 small loaves

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.

Ingredients:

Ounces Grams Percent
Starter
Bread Flour 8 oz 230 g 100%
Water 5.25 oz 150 g 67%
66% Levain 3 oz 85 g 38%
Final Dough
Starter 16.25 oz 460.7 g 87.8%
Bread Flour 12.5 oz 354.4 g 67.6%
Wild Rice Flour 4 oz 113.4 g 21.6%
Rice Flour Mix 2 oz 56.7 g 10.8%
Water 12 oz 340.2 g 64.9%
Oil 1 oz 28.35 g 5.4%
Wild Rice 6 oz 170.1 g 32.4%
Dried Thyme .15 oz 4.3 g .8%
Salt .25 oz 7.1 g 1.4%
Final Weight
54.15 oz 1535.2 g 292.7%

Directions:

  1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight.
  2. The next day cream the starter with the water for the recipe, then add in the oil.
  3. Mix together the flours, dried thyme and salt, then mix in the starter, water, and oil mixture til the dough just starts to come together as a ball. Let the dough sit covered in the bowl for 20 minutes
  4. Lightly dust your counter or work space with flour and scrape the dough out. With lightly floured hands, give the dough a stretch and fold and then flatten it out into a rectangle. Add the wild rice on top of the dough, then give it a fold or two and some gentle kneading to incorporate the rice.
  5. Leave the bowl covered for 40 minutes to an hour, turn the dough out (seam side up) and give it another stretch and fold, then return it to the bowl. You can also give the dough one final stretch and fold after about 40 minutes.
  6. Let the dough rise until nearly doubled, and turn it out again onto your work surface.
  7. Prepare well floured brotforms, or flour a towel you can use for the final proofing of the bread. Treating the dough gently, seperate it into however many pieces you want loaves. Either shape the loaves into boules, batards, or do a letter fold and stretch them tight for brotforms. Place the shaped loaves in brotforms or on the towels (seam side up)
  8. Leave the loaves, covered, to proof, for me this was about an hour and a half.
  9. Preheat the oven to 500 degrees with your baking stone (on the middle rack) and steam pan inside and heat 2 cups of water to just shy of boiling.
  10. Very gently grab loaves rising on a towel, and move them to a peel with flour, cornmeal, or parchment paper. If using brotforms, just invert the loaves onto parchment or a peel. Just before you load the loaves into the oven give them a few shallow slashes. Load the loaves into the oven and carefully pour the hot water into the steam pan. Be careful of the window and light bulbs in your oven.
  11. Bake for 10 minutes, turn loaves 180 degrees and remove parchment paper if using. Continue baking for another 7-25 minutes (depending on shape), the loaves should sound hollow on the bottom when complete. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

So, that’d be this weeks YeastSpotting submission. I’ll be in Alaska next week visiting my girlfriend, so I may or may not have something to post depending on if I get my pictures downloaded and recipe written early enough! I also made some sourdough part whole wheat tortillas last week, first time I’ve made flour tortillas. I adapted the recipe from Discovering Sourdough.

Wild Rice and Thyme Bread

Wild Rice and Thyme Bread

Wild Rice and Thyme Bread

Wild Rice and Thyme Bread

Sourdough Tortillas

Bonus Sourdough Tortilla Shot!


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2 responses

5 03 2010
YeastSpotting March 5, 2010 | Wild Yeast

[…] Wild Rice and Thyme Bread […]

5 03 2010
Mimi

Too bad about the wild rice. I gave up on wild rice long ago because it seems like more trouble than it’s worth. The bread looks really good though! And… the sourdough tortilla looks delish too!!

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