Sunday, December 18, 2016

Sunday Eats 2 - A Walk on the WILD Side


Baby, it's cold outside. 

Even Abby only wanted one quick snoot of the snow, then came racing back in.  It's in the single digits and supposed to be minus twelve later on this evening.

While Abby sleeps it's a good day to bake bread.

Wild Rice Bread.

This makes a really tasty, moist bread with a slightly nutty flavor that's great with soup on an Arctic cold day or even better - grilled cheese sandwiches.

Wild Rice Bread

1 cups whole wheat pastry flour flour
1 cup all-purpose flour
1 packages(1/4 ounce) active dry yeast
1 and 1/4 teaspoon salt
1/2 cup water
1/2 cup milk
2 Tablespoons butter
1 Tablespoon  honey
1 Tablespoon Molasses
3/4 cup cooked wild rice (cooled after cooking)


Directions
1. In a large bowl, combine the whole wheat flour, 1/2 cup of the all-purpose flour, yeast and salt. In a small saucepan, heat the water, milk, Molasses, butter and honey to 120-130 degrees F. Stir into dry ingredients beating until smooth.  Add in enough of the remaining all-purpose flour to form a stiff dough.

2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes.  My kitchen tends to be cold as it adjoins a sunroom that has no insulation (a project for next summer, once the front steps are rebuilt).  So I raise the bread on a heating pad set on low as my 70-year-old oven has no light. (putting bread in an oven with the light on is the perfect temperature to rise dough)

3. Punch dough down. Turn onto a lightly floured surface and shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover with plastic wrap sprayed with not stick spray and let rise until doubled – 30 minutes to 1 hour depending on the warmth of your kitchen.

4. Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool completely before wrapping in foil to refrigerate.

This made some awesome grilled cheese sandwiches.

Buttery, crunchy, nutty, cheesy,
click on photo to enlarge - I double dog dare you

I think I have a stalker.


6 comments:

  1. MOLASSES makes EVERYTHINGY even Better, doesn't it?
    Grilled Cheese and TOMATO SOUP... THAT is some HIGH LEVEL LIVING...
    Your bread looks FABULOUS...
    Furst it was Cornmeal Pancakes... NOW this Bread... your mom should start a GOURMET BAKERY or a SUPER RESTAURANT... OR BOTH.

    ReplyDelete
  2. Frankie - Mom was flattered by your comment. I'm not going to suggest she start a restaurant - it might take time away from running the Abby-teria, where foodables are always available for Dad and me.

    Abby Lab

    ReplyDelete
  3. Hari OM
    OMD Abby... I'd be on the floor beside you, drooling for some of that!!! Hugs and wags, YAM-aunty xxx

    ReplyDelete
  4. We always leave here feeling so hungry. This bread must be just SO darn good.

    Woos - Lightning and Misty

    ReplyDelete
  5. oh I wish I could have such a cheese sandwich right now... we are just back from a walk and I feel like this Olaf from frozen...

    ReplyDelete

Welcome to The Book of Barkley. This blog was created for more memories of Barkley as well as updates on Abby the Senior rescue Lab,who we adopted in 2014.

Stop in and say hello. 100% of book sales are donated to animal rescue organizations across the U.S. and Canada and Search Dog Foundation. If you have a non-profit animal organization and would like autographed copies of the book for fundraisers or a blog post featuring your organization please contact me at cliodna58@gmail.com