
Artisan Wild Rice Seed Loaf
A flavorful and nutritious wild rice seed bread, perfect for breakfast, brunch, or a light meal. This recipe is easy to follow and yields a delicious, crusty loaf.
Equipment Needed
- Baking sheet
- Electric Mixer
- Large bowl
- Parchment paper
- Saucepan
- Wooden spoon
Ingredients
- 1.00 cupWild Rice(Rinse thoroughly before use)
- 3.00 cupWhole Wheat Flour(Use a blend of whole wheat and white flour for a balanced texture)
- 0.25 cupFlaxseed Meal(Adds fiber and richness)
- 2.00 tablespoonNutritional Yeast(For a cheesy flavor)
- 2.25 teaspoonActive Dry Yeast(Ensure yeast is fresh)
- 2.00 tablespoonMaple Syrup(Adds sweetness and moisture)
- 1.00 teaspoonSea Salt(Enhances the flavors)
- 1.00 tablespoonRosemary(Freshly chopped)
- 1.00 tablespoonDill(Freshly chopped)
- 2.00 tablespoonSunflower Seeds(Lightly toasted)
- 2.00 tablespoonSesame Seeds(Lightly toasted)
- 1.00 tablespoonChia Seeds(Adds extra nutrients)
- 1.00 cupWater(Warm water (105-115°F))
Instructions
Combine wild rice and 3/4 cup water in a saucepan. Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until tender.
Estimated time: 45 minutes
In a large bowl, whisk together flour, flaxseed meal, nutritional yeast, and yeast.
Estimated time: 5 minutes
In a separate saucepan, heat remaining water, maple syrup, and salt until lukewarm (105-115°F).
Estimated time: 5 minutes
Pour the warm liquid into the dry ingredients and mix until combined.
Estimated time: 5 minutes
Stir in the cooked wild rice, remaining flour, rosemary, dill, and seeds.
Estimated time: 5 minutes
Knead the dough on a lightly floured surface until smooth and elastic (6-8 minutes).
Estimated time: 8 minutes
Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1-1.25 hours.
Estimated time: 75 minutes
Preheat oven to 375°F (190°C).
Estimated time: 2 minutes
Punch down the dough, shape into a loaf, and place on a parchment-lined baking sheet.
Estimated time: 5 minutes
Bake for 40-45 minutes, or until golden brown and sounds hollow when tapped. Cover loosely with foil for the last 10 minutes to prevent over-browning.
Estimated time: 45 minutes
Transfer to a wire rack to cool completely before slicing.
Estimated time: 10 minutes