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Ingredients

  • 1 1/2 tablespoons active dry yeast
  • 2 tablespoons maple syrup
  • 2 1/4 cups warm water
  • 1 1/2 cups cooked wild rice or short grain brown rice
  • 1 tablespoon salt
  • 2 1/2 cups whole wheat flour
  • 1-2 1/2 cups bread flour

Instructions

  • In a small bowl mix 1 tbsp syrup with 1/2 cup warm water and the yeast.  Let sit 10 minutes till softened.  In a large bowl mix 1 3/4 cups warm water with remaining syrup,rice,salt, and whole wheat flour.  Beat till smooth then add the yeast mixture and 1 cup of bread flour.  Beat well then add 1/4 cup of bread flour at a time.  Turn out and knead till smooth and springy.  Do not add too much flour, the dough should still be pretty sticky.  Cover and let rise 1 1/2 hours.
  • Turn out and divide into 4 then divide each quarter into 5.  Shape each into a round(you may need to use a little flour otherwise they will stick to your hands and be very hard to shape) and place on a greased sheet that's been sprinkled with cornmeal, seam side down and 1" apart.  Cover and rise 30-40 minutes, till almost doubled.
  • Preheat the oven to 400 degrees.
  • Using floured kitchen shears snip each roll in 5 places around the outside almost all the way through, but leaving the dough connected in the middle.  Dust tops with flour and place in the upper and lower racks in the oven switching half way through.  Bake 18-22 minutes till lightly browned.  Cool 10 minutes before serving.

Notes

Recipe from Bread For All Seasons