I had some leftover wild rice (which also had red rice and brown rice in the blend) so not wanting it to go to waste I decided to add it to a dough. I don’t think I’ve added rice in this way in a long long time. I’m quite pleased with how it turned out. I also had a bit of whole kamut left so decided to use it up in this bread as well.
For 1 loaf in a 9x4x4” Pullman Pan
Overnight levain build, at 74°F about 10 hours to rise 3x.
In the morning add salt to water and dissolve. Add levain and mix.
Add flours and knead until good gluten development, I will use my Ankarsrum Assistent and mix until a good windowpane is achieved about 12 mins. Add cooked and cooled wild rice and mix until well incorporated.
Remove dough from the bowl and do some slap and folds. Next set up aliquot jar.
Bulk fermentation at 82ºF.
End bulk when aliquot jar reaches 40% rise.
Shape the dough into a batard and place in buttered Pullman pan. Optional, sprinkle poppyseeds on the bottom and sides of the pullman pan.
Shape and allow an initial final proof warm until 100% rise in aliquot jar, start oven preheat 425ºF preparing for steam bake.
Allow the dough to rise until within 1 cm of the rim of the pan and then bake immediately or about 130% rise in the aliquot jar.
Once oven reaches 425ºF score top of dough and then brush with water. Optional sprinkle with seeds and then score. Transfer to oven and bake with steam for 25 mins. Vent the oven (remove steaming gear) rotate the pan and drop temperature to 350ºF. Bake for another 30 mins rotating as needed until browned. Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if desired.
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I was just telling my barber yesterday how much I love adding rice to bread. The universal bread psychic stream was in full action 😆. Yours came out perfect.
Happy baking!
Ian
Thank you Ian, so funny how that happens!
Happy baking.
Benny
I don’t have any wild rice . I used to have some from my Uncle’s Island in Minnesota that was harvested there but it’s disappeared.
That crumb is amazing and I bet the Kamut flavor was enhanced by the grains. Great use of pantry items . 🙏
Thank you Caroline. The bread turned out just fine. I have to say that I really prefer the crust in these pullman pans to hearth loaves. Hearth loaves for me have always had too thick a crust, while pan baked ones have thinner crusts.
Benny
And as some who’ve buttered up have commented everything is better with butter 😊
Yes, the crust of all the Pullman loaves where I have buttered the pan are different (in a way I like) from any other kind of loaf. They are a little thicker and crunchier, not to thick and crunchy, with a pleasant distinct flavor. Using oil instead of butter didn't produce the same effect.
TomP
Yesterday we had a slice of the bread toasted and then my homemade hummus spread thickly on it with fresh veggies on the side- radish slices, carrots, celery and orange bell pepper. A side of Cara Cara orange wedges to finish. Most delicious.
I make our tahini for the hummus which produces a remarkable texture and flavor. Anyone who would like the recipes just let me know. 🙏
Definitely Caroline, I’d be interested in your homemade recipe for tahini.
Benny
I did a photo tutorial for a conversation group I belong to but you are a master in the kitchen so I will post a few but it’s easy.
Hulled white sesame seeds. 1#=1 pint of tahini. I made 2 pints yesterday. It keeps for months in the fridge or can freeze with no problems.
Very lightly heat the seeds til they are slightly beige and a few are browned lightly , the tahini will be bitter if they are too browned. They should be getting fragrant and a few snapping sounds. Stir constantly. I use a large no stick skillet medium heat and 1/3 # at a time takes about 10 minutes each batch.
Pour onto tray and cool. Using a food processor ( blender won’t work in my experience) blend for 5-8 min scraping as needed til they become runny tahini. That’s it. Don’t add anything to the seeds when you see the clumping. They are oily enough they will turn runny at about 5 -7 minutes . I’ll post a few photos below.
VOILA!
Just a question for you Caroline, if one starts with toasted sesame seeds which I what I usually have, I assume you can skip the toasting stage?
Benny
I couldn’t agree more Tom.
Benny
You seem to have got the soft open crumb tin loaves down to a fine art!
Lance
Thank you for your kind words Lance.
Benny
I really like the rustic effect of the rice on the crust and interior. Was it better to eat with the rice in it too? I'm motivated to try something like this in a bread too, it was a wonderful idea.
I'd imagine some whole-wheat would work nicely in this bread too! Mostly because I'm coming from the space of baking lots of WW loaves, and also because Kamut is unfamiliar to me and I can't imagine the taste.
-Jon
Thank you for your kind comments Jon. I had made the wild rice a few days before using it. It was leftover from chicken soup. I like to make the rice and store it separately from the soup adding it to individual servings just before reheating it in the serving bowls. As a result, the wild rice was a bit on the firm side from the days of refrigeration. Taking that into consideration, using cooked wild rice that is cooled but not refrigerated would probably lead to more flavour and more tender wild rice. The brown and red rice wasn’t hard, but the dark wild rice was a bit on the firm side.
I think a rice blend would do very well with whole wheat. If anything, I find whole kamut to be milder in flavour than whole wheat. The final composition of this loaf was really related to using things up in the kitchen.
Benny
We always have rice cooked ahead and in the fridge since we eat a lot of stir fry. We add a small amount of water to the rice cover tightly and microwave a minute, stir to break up and repeat a couple times to get it fluffy again. Works great and tastes and looks like just came out of the rice cooker.
Hope this helps. c
Great tip Caroline, thank you for sharing.
Benny
🙏