📝 About This Recipe
This artisanal loaf celebrates the 'caviar of grains' with a nutty, chewy texture and a deep, earthy aroma that only true Zizania can provide. The inclusion of cooked wild rice creates a stunning mosaic pattern in every slice, while a touch of honey and toasted walnuts rounds out the savory profile. It is a soul-warming bread that pays homage to the Great Lakes region, offering a sophisticated crumb that is both hearty and incredibly soft.
🥗 Ingredients
The Wild Rice Prep
- 1/2 cup Wild Rice (Zizania) (uncooked, rinsed thoroughly)
- 1 1/2 cups Water (for simmering the rice)
- 1/4 teaspoon Salt (for the rice water)
The Dough Base
- 1 1/4 cups Warm Water (between 105°F and 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 3 tablespoons Wildflower Honey (adds floral sweetness and helps browning)
- 3 tablespoons Unsalted Butter (melted and slightly cooled)
Dry Ingredients & Textures
- 3 1/2 cups Bread Flour (plus more for dusting; high protein is best)
- 1/2 cup Whole Wheat Flour (adds a rustic depth)
- 1 1/2 teaspoons Fine Sea Salt
- 1/2 cup Walnuts (toasted and coarsely chopped)
- 1 teaspoon Fresh Rosemary (finely minced)
👨🍳 Instructions
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1
In a small saucepan, combine the wild rice, 1.5 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and some grains have 'bloomed' open. Drain any excess liquid and let it cool to room temperature.
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2
In the bowl of a stand mixer, whisk together the warm water (105°F), honey, and yeast. Let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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3
Add the melted butter and the minced rosemary to the yeast mixture. Stir briefly to combine.
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4
In a separate bowl, whisk the bread flour, whole wheat flour, and sea salt. Gradually add 3 cups of the flour mixture to the wet ingredients while using the dough hook attachment on low speed.
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5
Once a shaggy dough forms, add the cooled wild rice and toasted walnuts. Continue to knead on medium-low speed for 5-7 minutes, adding the remaining flour a tablespoon at a time if the dough is too sticky.
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6
The dough is ready when it is smooth, elastic, and clears the sides of the bowl. It should feel slightly tacky but not stick to your fingers.
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7
Lightly grease a large bowl with oil or butter. Place the dough inside, turn it once to coat, and cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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8
Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and shape it into a tight oval or round boule.
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9
Place the shaped loaf onto a baking sheet lined with parchment paper or into a well-floured proofing basket. Cover and let rise for a second time, about 45-60 minutes.
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10
While the bread rises, preheat your oven to 400°F (200°C). If you have a baking stone or cast iron Dutch oven, place it inside to heat up.
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11
Using a very sharp knife or a baker's lame, score the top of the loaf with three diagonal slashes or a cross. This allows the bread to expand evenly.
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12
Bake for 40-45 minutes. For a crispier crust, toss 3-4 ice cubes onto the bottom of the oven floor or a separate hot tray to create steam during the first 10 minutes of baking.
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13
The bread is done when the crust is a deep golden brown and the internal temperature reaches 190-200°F. If you tap the bottom of the loaf, it should sound hollow.
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14
Transfer the loaf to a wire rack. Resist the urge to slice it immediately! Let it cool for at least 1 hour to allow the internal structure to set.
💡 Chef's Tips
Always ensure the cooked wild rice is completely cooled before adding to the dough, as hot rice can kill the yeast. If the crust is browning too quickly, tent the loaf loosely with aluminum foil halfway through baking. For a deeper flavor, try using 'hand-harvested' wild rice which often has a smokier, more complex taste than cultivated varieties. To check if your yeast is active, ensure the water isn't too hot; anything over 120°F will neutralize the yeast. Store leftovers in a paper bag for 2 days, or slice and freeze for up to 3 months for the perfect morning toast.
🍽️ Serving Suggestions
Serve warm with salted maple butter to accentuate the honey notes. This bread makes the ultimate base for a turkey and cranberry sauce sandwich. Pair a thick slice with a bowl of creamy wild rice and mushroom soup. Toast a slice and top with smashed avocado, red pepper flakes, and a poached egg. Serve alongside a cheese board featuring sharp cheddar and smoked gouda.