Tall Grass Prairie Bread Co.’s Wild Rice Bread began its life in their bakery after being approached by a Manitoban aboriginal band who were forming a co-op to market their own wild rice. Inspired by this idea, Tall Grass quickly decided to design a bread. It has had its fan base ever since.
The Wild Rice Bread is a blend that celebrates the pristine lakes of the shield country and combines it with heritage Red fife wheat. A bread that is nutty, earthy and delicious.
1 ½ cups whole wheat flour
1 cup white flour
1 tsp. salt
1 tsp. instant yeast
1 tsp. ginger powder
½ cup wheat sour (optional, if available)
1 to 1 ½ cups of water
½ cup cooked wild rice
- Mix everything except for the cooked wild rice, adding enough water to create a workable dough.
- Knead dough by hand or in a small mixer for about 7 to 9 minutes, until gluten is strong. Then work in the cooked wild rice, ensuring it is fully mixed in.
- Let rise in a warmish place, until about double in size, approx. 1 hour.
- Divide into loaves, as many as appropriate for your oven size (should give about 2 average size loaves). Gently shape into loaf: can be baked in a loaf pan, or left freestanding on parchment paper. Wait until almost double in size. You will know when it is ready to bake when a floured finger pressed against the loaf still springs back but leave a distinct indent.
- Bake at 380°F for about half an hour. The bread should be nice and brown and have a hollow sound on the bottom when tapped.
- Recommend serving fresh on the side of your favourite hearty lunch or dinner, or with a healthy dollop of homemade jam.
Sara Waxman is an award-winning restaurant critic, best-selling cookbook author, food and travel journalist and has eaten her way through much of the free world for four decades, while writing about it in books, newspapers and magazines. She is the Publisher/Editor in Chief of DINE and Destinations magazine.