Yes, I can…
Finally I managed to bake some bread and a bread that has wild rice in it (do not please ask me why I am so enamored with wild rice). The only thing is wild rice is freaking expensive people. Yeah that is the most costly ingredient in this bread but it is all worth it in the end, innit?!
So here goes, my own adaptation of this recipe here
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1 1/4 teaspoons salt
1/2 cup water
1/2 cup almond milk
2 tbsp butter, cubed
1 tbsp honey
1 tbsp maple syrup
1 cup cooked wild rice
1. In a large bowl, combine the whole wheat flour, 1/2 cup all-purpose flour, yeast and salt. In a small saucepan, heat the water, milk, butter and honey to 120°-130° (I used my judgement here as I do not own a thermometer). Add to dry ingredients; beat until smooth. Stir in the wild rice and enough all-purpose flour to form a stiff dough (I would have used about half a cup more flour and I think I accidentally added more wild rice than 1 cup, may be again half a cup more).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover (with a damp towel and let rise until doubled, about 40 minutes.
3. Punch dough down. Turn onto a lightly floured surface. Shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375° for 40-45 minutes or until golden brown. Remove from pan to wire racks to cool completely
Judgement: The bread tasted great especially when I toasted it- all the flavors were lovely. It was great for breakfast this morning! I am sending this bread to BBD # 23 hosted by Nick of IMAfoodblog and started by the lovely Zorra.