Wild Rice and Flax Seed Bread

With a chewy crust and soft and airy interior, this wild rice and flax seed bread is hearty, nutritious, and delicious. 

This wild rice and flax seed bread is a riff on my Four Hour French Country Bread. I've added some cooked wild rice plus some whole and ground flax seeds.

I've made bread with added cooked rice several times, including this Multigrain Bread and this Wild Rice and Onion Bread. 

I've also added both ground and whole flax seeds to bread, including this whole wheat, oat, and flax seed bread, this multi-seed and grain honey bread, and this rustic flaxseed and date ciabatta. This Pane di Lino with ground flaxseeds totally illustrates how ground flaxseeds can help add cohesiveness to dough.

This recipe brings it all together!

Ingredients you will need for this wild rice and flax seed bread:

For the wild rice, you can cook your own and save some of it for the bread. My grocery store also carries little packages of cooked rice, including wild rice, brown rice, and sticky rice. Both homemade and store bought work just as well. 

You will also need both whole and ground flax seeds. I keep these in the freezer where they seem to last forever. 

For the flour, you will need bread flour and whole wheat flour. I also used some rice flour for dusting. It's not as pretty, but it acts like Teflon when turning your loaf out to bake after the second rise. 

I baked this loaf in this cast iron multi-cooker, which I pre-heated in the oven. It's inexpensive and helps duplicate a steam oven environment. If you don't have one, you can always set up your oven with a steam pan. 

I'm so excited to share this recipe with you. It's easier to make than you might expect, and the resulting loaf will make you feel like a pro. It's a speeded up version of your typical artisan loaf without sacrificing any flavor. 

Slicing into this bread is so satisfying. 

How do you make this wild rice and flax seed artisan bread:

This is pretty much a no-knead dough with added stretch-and-folds. 

First, you mix the flours and water and let them rest for 20 minutes. This is called autolyse. 

Next, you add the salt and the yeast, and then use your hands to alternatively pinch and stretch and fold the dough to incorporate the additional ingredients. Let the dough rest for 20 more minutes, and then give it another stretch and fold. 

Let the dough rest for an additional 20 minutes. Add the wild rice, whole flax seeds, and ground flax seeds, and stretch and fold the dough with your hands to incorporate and evenly distribute the rice and flax seeds. 

Cover and let rise until doubled. 

Once the dough has risen, shape the dough into a boule and let it rise in a towel-lined banneton or bowl. In the meantime, heat your oven and Dutch oven to 475 degrees F. 

Very carefully turn the risen dough out into the heated Dutch oven, cover, and bake, uncovering about halfway through. This will produce a very crusty dough. 

Be sure to cool the loaf completely before cutting because the bread continues to bake while it is cooling. 

What is "stretch-and-fold?" 

Stretch-and-fold is a method of developing gluten in a bread recipe without kneading. You let the dough rest intermittently, and then use your hands to grab the dough from the "sides" to stretch the dough over itself. You will definitely feel the dough develop strength as you do this. 

This week, the From Our Dinner Table group is presenting rice recipes. I'm so excited to share all of the recipes with you:

Best Rice Recipes for Dinner:

• A Slightly Unconventional Arroz de Pato by Culinary Adventures with Camilla
• Chicken Enchilada Rice Bake by A Day in the Life on the Farm
• Cold Rice Salad by That Recipe
• Peruvian Arroz con Pollo by Pandemonium Noshery
• Shaking Beef with Vietnamese Red Rice by Hezzi-D's Books and Cooks
• Skillet Rice and Beans with Kielbasa by Cheese Curd In Paradise
• Wild Rice and Flax Seed Bread by Karen's Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Wild Rice and Flax Seed Bread

Yield: 1 24 ounce loaf

Author: Karen Kerr

With a chewy crust and soft and airy interior, this wild rice and flax seed bread is hearty, nutritious, and delicious.

ingredients:

• 450 grams bread flour
• 50 grams whole wheat flour
• 365 to 380 grams 90 to 95 degrees F water. The amount of water should depend upon how much hydration you are striving for.
• 10.5 grams fine sea salt
• 4 grams instant yeast
• 85 grams (1/2 cup) cooked wild rice
• 7 grams (2 tablespoons) whole flax seeds
• 7 grams (1 tablespoon) ground flax seeds
• Rice flour and wheat flour for dusting

instructions:

How to cook Wild Rice and Flax Seed Bread

1. Combine the flours and the water in a large bowl or dough rising bucket. Mix with your hand until all of the flour is incorporated. Cover with plastic wrap, and let rest for 20 minutes.
2. Sprinkle the top of the dough with the salt and the yeast. With a wet hand, fold the dough over the salt and yeast, and then pinch the dough with your wet fingers. Continue to wet your mixing hand and fold the dough over itself  and continue to pinch and fold, until the salt and yeast are dissolved. Cover the bowl or bucket with a damp towel or plastic wrap and let rest for 20 minutes.
3. Fold the dough by picking up each "side," stretching it and folding it over the middle. Cover again and let rest for 20 minutes. 
4. Add the wild rice, flax seeds, and flax meal, and stretch and fold the dough with your hands until all of the rice and flax are incorporated. 
5. Cover the dough with plastic wrap, and let rise until tripled, about 1 1/2 to 2 hours.
6. Gently scrape the dough out onto a floured surface, and shape it into a boule or batard by gently folding the dough over itself from all "sides." Flip the shaped dough over so that the seam side is on the counter. Using a bench scraper, draw the loaf toward you, and then away from you, to tighten up the top of the dough. Cover with a towel and let rest for 10 minutes. In the meantime, dust a banneton or towel lined bowl with a 50-50 mixture of wheat and rice flour.
7. After 10 minutes, place the bench scraper under the shaped loaf, and push it around from all four" sides" to tighten up the loaf a bit. Place the shaped dough into the banneton, seam side up or down. If you do it seam side down, you won't need to slash the dough before baking, as it will open naturally. In this case, I placed it seam side up and then slashed the dough. 
8. Cover the dough with oiled plastic wrap or a clean towel, and let rise until puffy, about an hour. Preheat the oven to 475 degrees F with either a Dutch oven or baking stone placed on the middle rack.
9. When the dough has risen, turn it out onto parchment lined plate. Lift it into the heated Dutch oven and cover with the lid. 
10. Bake for 30 minutes, remove the lid, and bake for 15 to 20 minutes more, until the bread is a deep brown and reaches an internal temperature of about 205 degrees F. Cool completely on a wire rack.

https://www.karenskitchenstories.com/2019/08/wild-rice-and-flax-seed-bread.html

Karen's Kitchen Stories

artisan bread, wild rice, flax seeds

Bread

French

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