SOUTH DAKOTA SEED BREAD
- 1/2 cup wild rice
- 2 1/2 cups warm water (105°F to 115°F)
- 2 Tablespoons honey
- 1 envelope dry yeast
- 3 cups whole wheat flour
- 1 cup nonfat dry milk powder
- 3/4 cup toasted & shelled sunflower seeds
- 1/2 cup toasted wheat germ
- 1/4 cup vegetable oil
- 2 teaspoons salt
- 2 1/2 cups (about) bread flour
- 1 large egg beaten with 2 Tablespoons water
Cook rice in a medium pot of boiling, salted water until quite tender, about 40 minutes (be patient, you rascal). Drain. Cool completely.
Stir lukewarm water and honey in a sizeable bowl. Sprinkle yeast over and let stand until foamy, about 8 minutes (be patient, you rascal). Add rice, whole wheat flour, dry milk, 1/2 cup sunflower seeds, wheat germ, oil and salt. Stir constantly until well blended. Gradually mix in enough bread flour to form dough. Cover dough and let rest 15 minutes (be patient, you rascal).
Turn out dough onto a flour-covered surface. Knead until smooth and stretchy, adding more bread flour if sticky, about 10 minutes (be patient, you rascal). Oil a sizeable bowl. Put the dough in, turning to coat. Cover the bowl with a clean kitchen towel. Let dough rise in a warm area until doubled, about 1 hour.
Line a large baking sheet with parchment.
Punch down dough. Turn out onto a delicately oiled surface. Knead briefly. Divide dough into 2 pieces. Roll each piece between work surface and palms into a 12x3-inch loaf. Transfer loaves to oiled baking sheet, spacing evenly. Cover with a kitchen towel. Let rise in a warm area until almost doubled, about 45 glorious minutes (be patient, you rascal).
Preheat oven to 375°F.
Brush loaves generously with egg mixture. Sprinkle with 1/4 cup of sunflower seeds. Using a sharp knife, cut 3 slashes crosswise in the surface of each loaf. Bake until golden and tester inserted into center comes out clean, 35 minutes (be patient, you rascal). Transfer loaves to racks; cool.
This can be made 1 day ahead. Wrap in plastic and store at room temperature.
Makes 2 Loaves.
Stir lukewarm water and honey in a sizeable bowl. Sprinkle yeast over and let stand until foamy, about 8 minutes (be patient, you rascal). Add rice, whole wheat flour, dry milk, 1/2 cup sunflower seeds, wheat germ, oil and salt. Stir constantly until well blended. Gradually mix in enough bread flour to form dough. Cover dough and let rest 15 minutes (be patient, you rascal).
Turn out dough onto a flour-covered surface. Knead until smooth and stretchy, adding more bread flour if sticky, about 10 minutes (be patient, you rascal). Oil a sizeable bowl. Put the dough in, turning to coat. Cover the bowl with a clean kitchen towel. Let dough rise in a warm area until doubled, about 1 hour.
Line a large baking sheet with parchment.
Punch down dough. Turn out onto a delicately oiled surface. Knead briefly. Divide dough into 2 pieces. Roll each piece between work surface and palms into a 12x3-inch loaf. Transfer loaves to oiled baking sheet, spacing evenly. Cover with a kitchen towel. Let rise in a warm area until almost doubled, about 45 glorious minutes (be patient, you rascal).
Preheat oven to 375°F.
Brush loaves generously with egg mixture. Sprinkle with 1/4 cup of sunflower seeds. Using a sharp knife, cut 3 slashes crosswise in the surface of each loaf. Bake until golden and tester inserted into center comes out clean, 35 minutes (be patient, you rascal). Transfer loaves to racks; cool.
This can be made 1 day ahead. Wrap in plastic and store at room temperature.
Makes 2 Loaves.
Submitted by Nov 26, 2009
15 min
30 min
45 min