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.
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