FANCY RICE BREAD
This bread is super soft and moist.
Try using different kinds of wild rice for an interesting effect.
Ingredients:
1 package yeast or 1 scant Tbls. Yeast
3 cups freshly-ground whole wheat flour, (use hard white or red wheat berries)
1/2 cup cornmeal
1 tsp. salt (Real or Celtic Sea Salt)
1 Tbls. olive oil
2 Tbls. honey
2 Tbls. molasses
1 egg
1/2 cup pecan or walnut pieces
1 cup water plus 1/3 cup milk (goat milk or raw milk preferred)
1-1/2 cups cooked wild rice or long-grain brown rice
How to:
All ingredients should be used at room temperature except water/milk mixture, which should be heated to 115 degrees.
Add all the ingredients in the order listed by machine manufacturer, except for the rice which should be added at the "extras" cycle near the end of the second mixing or if using a Breadman Ultimate, add in holding port and push the "add extras" button. However, when in a hurry, it can be added with the other ingredients.
Select white & manual and push start.
Form as desired: loaf, rolls, etc.
To bake bread in oven after mixing in breadmaker:
Use the "dough" cycle for designing your own dough into rolls, flatbread, french bread, etc. Or take the dough out of the machine before it begins to bake. Allow the formed bread dough to rise covered for 55 min. in a slightly warm oven. If oven has a pilot light, it will be warm enough. Otherwise, heat oven at 350 deg. for
30 seconds. Remember to turn it off!!! Keep door closed while bread is rising. Bake in an oven for 32 min. at 350 degrees. Do NOT pre-heat oven! Cool bread on wire rack. May be eaten after 15 minutes cooling time. Room-temperature bread should be wrapped in plastic wrap and eaten that day, refrigerated or frozen.