📝 About This Recipe
This bread is a celebration of texture and earthy flavors, combining the chewy nuttiness of wild rice with the crunch of toasted walnuts. Inspired by the indigenous grains of North America, this loaf features a golden, crackly crust and a tender, moist interior infused with honey and whole grains. It is a sophisticated addition to any dinner table, offering a complex flavor profile that develops beautifully through a slow fermentation process.
🥗 Ingredients
The Wild Rice Base
- 1/2 cup Wild Rice (uncooked, rinsed thoroughly)
- 1 1/2 cups Water (for boiling the rice)
The Bread Dough
- 3 cups Bread Flour (high protein for better structure)
- 1 cup Whole Wheat Flour (for added earthiness)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 1/4 cups Warm Water (approx 105-110°F)
- 2 tablespoons Honey (clover or wildflower works best)
- 2 teaspoons Kosher Salt (fine grain)
- 2 tablespoons Unsalted Butter (melted and cooled)
Mix-ins & Finishes
- 3/4 cup Walnuts (roughly chopped and toasted)
- 1 piece Egg (beaten with 1 tsp water for egg wash)
- 1/2 teaspoon Flaky Sea Salt (for topping)
👨🍳 Instructions
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1
In a small saucepan, combine the wild rice and 1.5 cups of water. 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' or burst open. Drain any excess water and let the rice cool completely to room temperature.
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2
While the rice cools, toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly darkened. Set aside to cool.
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3
In a large mixing bowl or the bowl of a stand mixer, whisk together the warm water, honey, and yeast. Let it sit for about 5-10 minutes until the mixture becomes foamy.
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4
Add the melted butter, whole wheat flour, and 1 cup of the bread flour to the yeast mixture. Mix with a wooden spoon or dough hook until a shaggy paste forms.
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5
Add the salt and the remaining bread flour, half a cup at a time, mixing well after each addition until the dough begins to pull away from the sides of the bowl.
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6
Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes (or 5-7 minutes on medium-low speed in a mixer) until the dough is smooth, elastic, and slightly tacky but not sticky.
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7
Gently flatten the dough into a large rectangle. Spread the cooled wild rice and toasted walnuts over the surface. Fold the dough over and knead gently for another 1-2 minutes to evenly distribute the rice and nuts throughout the dough.
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8
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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9
Gently punch down the dough to release air. Shape it into a tight round boule or an oval loaf. Place the shaped loaf onto a parchment-lined baking sheet or into a well-floured proofing basket.
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10
Cover and let the loaf rise a second time for 45-60 minutes. While it rises, preheat your oven to 400°F (200°C). If you have a baking stone or Dutch oven, place it inside to heat up.
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11
Using a sharp knife or a bread lame, score the top of the loaf with a 1/2-inch deep 'X' or several diagonal slashes to allow for expansion.
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12
Brush the top of the loaf with the egg wash and sprinkle with a touch of flaky sea salt. This creates a beautiful shine and a savory crust.
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13
Bake for 45-50 minutes. If the top browns too quickly, tent it loosely with foil. The bread is done when the crust is deep golden brown and the internal temperature reaches 195-200°F (90-93°C).
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14
Remove the bread from the oven and transfer to a wire rack. Resisting the urge to slice it immediately is crucial; let it cool for at least 1 hour to allow the crumb structure to set.
💡 Chef's Tips
Ensure the wild rice is completely cooled before adding it to the dough, as heat can kill the yeast. For an extra-crispy crust, place a shallow pan of water on the bottom rack of the oven during the first 20 minutes of baking. If you don't have honey, maple syrup makes an excellent substitute that complements the walnuts beautifully. Avoid over-kneading once the rice and walnuts are added, as the sharp edges of the grains can tear the gluten strands. Store leftovers in a paper bag for 2 days, or slice and freeze for up to 3 months.
🍽️ Serving Suggestions
Serve warm with salted cultured butter and a drizzle of honey. Pair a thick slice with a creamy butternut squash or roasted mushroom soup. Use as the base for a gourmet turkey and cranberry sauce sandwich. Toast slices and top with goat cheese and fresh figs for an elegant appetizer. Accompanies a robust red wine or a dark autumnal ale perfectly.