hanseata's Wild Rice Bread Revisited - 'The Wild One' - w/ Beer, Sprouts, Seeds and Prunes

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dabrownman on 27 Jul 2012 at 15:02

Just ate this one plain before the apprentice could get at it.

When we baked our version of hanseata's ungodly, great and wonderful bread, we said at the time that it was the best bread we have ever baked or tasted here:

http://weightloss-slim.fit/node/28806/hanseata%E2%80%99s-wild-rice-sd-w-yeast-water-multi-seeds-prunes-beer-and-sprouts%3C/a%3E%3C/p%3E%3Cp%3E%3Cimg src="/files/u41844/DSCN3482.JPG" width="800" height="562" loading="lazy">

 We were not exaggerating more than usual and we still feel this way.  We finally got to the other half of this huge loaf that we froze right after it had cooled after coming out of the oven.  We actually cut this half in half, knowing how good it was,  and still have a 1/4 loaf of this fine bread in the freezer. - and you don't - but you should!

with DaCarrrot and DaMinnieMarm jams.

Love grilled pak choy sum and Mexican grey squash with a fine pork sandwich.

My apprentice decided to feature this bread again with its various uses we have put it too since defrosting it rather than throw it in with the other breads we have been eating for lunch this past month.  They will be shown separately.

That's some aged cheddar there without any writing.

You just have to make hanseata's bread one time and you will be forever hooked and adding it to your top 5 favorite list that has 15 breads on it :-)

Feta, aged cheddar and brie, with a little dijon mustard, make for a nice grilled cheese for lunch.

 

out for that double chocolate stout beer you used on your last bake.  Will look forward to your version - you won't be sorry.

Your cheese, onion, bacon bread still holds down the #3 spot in my top five favorite breads of 15 :-)

Have a safe trip to China.

Thanks.

How did you know I was off to China again?

I am not leaving until August 6th so I have a week of freedom and bread baking to go!

I'm honored you rank my bread so high on your list!

I have to say the last Mocha Coffee bread I made ended up being one of my best yet.  It was so moist it melted in your mouth.

I will have to pick up another bottle of the Stout to give your recipe a try soon!

Ian

was talking with the 5 of yours and they mentioned that you would be off again soon. Just can't keep the apprentices from  brurting out who knows what about who knows who! Anywhay she said you would be baking up a storm before you left and she has been right about that.

We love Mocha around here and have your Mocha on the bake list once the freezer is emptied out.  Will see if it crashes into the top 5 by replacing one of the 15 on it :-)

Now was it Mookie, Cosmo, Misty, Cleo or "Loose Lips" Lucy who blurted it out :-) ?

Have a great rest of your weekend.

Ian

A series of very appetizing photos.

I usually freeze half a loaf, too. After thawing it tastes as good as freshly baked. The power of the whole grain.

Guten Appetit,

Karin

have been baking a lot of bread over the past 6 months and this is the best one - by far and away the best one.  Hope you don't mind I named it 'The One'  but changed it to The Wild One'.  After thinking that if it ever lost its #1 ranking, no matter how unlikely,  I wouldn't want to change the name later to the The Second One'.  That would sort of be like naming your fine bread after myself.  Here's why.

Being a twin, the 2nd one born, in the 2nd month, on the second day, in 1952 - I know a thing or two about 2's and being the second one - and it's not preety!  I am one of the few that can rightly claim to be  a 'Born Loser' from the day I was born.

I just love your wild rice bread.  It needs some seeds on the outside.  I'll leave that to you - the 'Queen of Seeds'  Thanks for the inspiration.