My first 2015 bread bake…. Wild Rice Bread. In Minnesota and Michigan you can buy very good quality wild rice that cooks quickly and is light and fluffy. I buy "broken" rice (not perfectly whole grains) for bread baking since it is a bit less expensive. The rice gives a nutty flavor to this part whole wheat bread….great for sandwiches and toasting.
I found the basic recipe for this bread in Dan Lepard's "The Art of Handmade Bread".....and took a few liberties.
My white flour starter was 16 oz and I added a 1/4 cup of buttermilk, 2 tablespoons of honey and 2/3 cup of shelled pumpkin seeds. The result was two large loaves of tasty, chewy rustic bread. Lots of flavors with the rye and barley flour plus the pumpkin seeds inside and outside seem to be a nice addition.
The following worked up to be ~4.5 lbs of dough:
16 oz active white flour starter
1.75 cups water with 1/4 cup buttermilk
