This bread is from Beth Hensperger's book 'The Bread Bible'. The recipe given is for 2 round loaves. I made two loaves, one of which was the October bread for my father-in-law. I modified the recipe a bit to use more whole wheat flour than bread flour. Also, the book does not provide weights, so below are the amounts I used:
For two rounded loaves
250 g cooked wild rice (about 1½ C )
520 g whole wheat flour
15 g instant yeast (1½ Tbsp)
14 g salt (2 tsp)
47 g light olive oil ( ¼ C)
67 g molasses ( ¼ C)
300 g warm milk (about 1¼ C)
1 C water
260 g bread flour ( + about 13 grams during kneading)
Mix the first four ingredients in a bowl. Mix the next four ingredients in another bowl and then add the liquid mixture to the flour mixture. Mix with a spatula.
|Bread flour is added last|
|10:52 am: Very sticky mixture after adding all the ingredients|
|11:00 am: Ready for first rise|
|11:36 am: A quick first rise|
|12:25 pm: A good second rise|
The surface of the dough had dried out a little because it had been covered with a cloth instead of a proper lid. So during the final rise (proofing) I covered the shaped loaves with a damp paper towel each before covering them with overturned utensils.
|12:28 pm: Split for two loaves|
|12:32 pm: Ready for proofing|
|12:56: Proofed well.|
|1:04 pm: Slashed boule in preheated cast iron pan|
|1:45 pm: Out of the oven|
|Wild rice bits are clearly visible in the fairly even crumb|
The bread was pretty good, but I don't remember any details I might have liked to write here.
Date: October 6, 2011
Recipe: Adapted from Wild Rice - Molasses Bread from Beth Hensperger's 'The Bread Bible' book.
Flours: Whole wheat, bread flour
Bread specific ingredients: Cooked wild rice
Sweetener used: Molasses
Liquid: Water, milk
Comments: A good tasting bread.