Savory Wild Rice Bread

Savory Wild Rice Bread

Active Time:  15 Minutes Total Time:  3 Hours 35 Minutes Yield:  Makes 2 loaves (16 servings each) Warm up a wintry day with a serving of this hearty bread that boasts an unexpected combination of wild rice and robust spices. Garnish with sage sprigs for a hint of what’s to come, if desired. RECIPE INGREDIENTS 1/2 cup wild rice 2 cups water 5 1/2-6 cups all-purpose flour 2 tablespoons snipped fresh parsley 2 tablespoons snipped fresh sage or thyme or 2 teaspoons dried sage or thyme, crushed 1 package active dry yeast 1 cup dairy sour cream (8 ounces) 1 cup water 1 tablespoon sugar 1 tablespoon butter or margarine 1 teaspoon salt 1 slightly beaten egg (optional) 1 tablespoon water (optional) 4 sprigs sage (optional)     Savory Wild Rice Bread Recipe at Cooking.com You May Also Like Similar Valentine Sugar Cookies See More Similar Recipes » DIRECTIONS Rinse wild rice in a fine-mesh sieve under cold water for 1 minute. In a medium saucepan combine wild rice and 2 cups water. Bring to boiling; reduce heat. Cover and simmer for 1 hour, or till tender and most of water is absorbed. Drain well; cool. In a large mixing bowl combine 1 1/2 cups of the flour, the parsley, sage or thyme, and yeast; set aside. In a medium saucepan heat and stir sour cream, 1 cup water, the sugar, butter or margarine, and salt till mixture is warm (120°-130°) and butter or margarine is almost melted. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the wild rice and as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (about 45 minutes). Punch dough down. Turn out into a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease two 8x4x2-inch loaf pans. Shape each half of dough into a loaf. Place shaped dough in prepared loaf pans. Cover and let rise in a warm place till nearly double (30-40 minutes). With a sharp knife, cut a grainlike design by making a slice lengthwise down the center of the loaf with 3 small branches on each side. Or, brush loaves with a mixture of egg and 1 tablespoon water. If desired, place sage sprigs on top of loaves. Bake in a preheated 375 degrees F oven about 45 minutes, or till bread is golden brown and sounds hollow when tapped. Remove from pans immediately; cool on racks.