Wild Rice Walnut Bread

This recipe is from the Wild Rice and Walnut episode of A is for Apple, hosted by Lauren Gulyas.

Makes 2 loaves of bread.

Ingredients

• 1 package (2 teaspoons) (10ml) active dry yeast
• 1/3 cup warm water (83ml) (110F to 115F) (43°C-46°C)
• 2 cups (500ml) warm milk (110F-115F) (43°C-46°C)
• 2 cups (500ml) whole wheat flour
• ½ cup (125ml) honey
• 2 tablespoons (30ml) butter melted
• 2 teaspoons (10ml) salt
• 4 cups (1 liter) bread or all-purpose flour
• 1 cup (250ml) cooked wild rice, cooled to room temperature
• 1 ¾ cup walnuts (437ml) toasted and chopped fine
• Extra flour for dusting work surface
• Drizzle of olive oil for oiling bowl
• Egg wash:
• 1 egg lightly beaten
• 1 tablespoon (15ml) water

 Directions

1. In a large bowl, dissolve the yeast (without stirring) in the 1/3 cup (83ml) of the warm water.  This should take 10 minutes.
2. Add the milk, whole wheat flour, honey, butter, salt and 2 cups (500ml) of bread flour.
3. Using a wooden spoon, beat until smooth.
4. Stir in wild rice, walnuts and enough of the remaining bread flour to form a stiff dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.  Place in a lightly oiled bowl, turning once to oil the top of the bread round.
6. Cover with plastic wrap.
7. Let rise in a warm place until doubled in size, about 1 ½ hours.
8. Punch dough down. Turn onto a lightly floured surface; divide dough in half.  Shape into rounds.  Transfer on to a parchment lined tray 4 inches (10cm) apart.
9. Cover loosely with a damp towel and let rise until doubled, about 30 minutes.
10. Beat the egg and cold water; brush over loaves using a pastry brush.
11. Bake in a preheated oven for 35-40 minutes or until golden brown.  (To ensure your bread is fully baked; pick the loaf up and gently tap on the bottom the bread, it should give off a hollow sound).
12. Remove from the oven and allow to cool on a wire rack.