* Exported from MasterCook *
Bread, Wild Rice, Cranberry, and Cornmeal Sourdough
Recipe By : King Arthur Baking
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Fruit
Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sourdough starter -- ripe (fed), (227g)
1 cup water -- lukewarm, (227g)
1 teaspoon instant yeast -- or active dry yeast, optional, Note:
1 cup cornmeal -- whole-grain preferred, (138g)
1 cup White Whole Wheat Flour -- (113g)
1 cup Bread Flour -- Unbleached, (120g)
1 cup cooked wild rice -- (164g)
1 teaspoon salt
1 cup dried cranberries -- (113g)
This flavorful loaf needs no adornment. The wild rice affords it an
earthy chew, with bright, tart-sweet dried cranberries for
counterpoint. It's a wonderful bread for any meal or time of day.
Adding yeast will shorten the rise times, but it isn't necessary if
your starter is bubbly and very active.
Note: to ensure rise if your starter isn't very active
PREP: 40 mins
BAKE: 35 to 40 mins
TOTAL: 5:50
SERVING SIZE: 3/4" slice, 56g
In a large bowl, combine the starter, water, yeast, cornmeal, and
flours. Mix and knead for 5 minutes. Cover and let rest for 20 minutes.
Knead in the cooked wild rice, salt, and dried cranberries. Knead by
hand for 6 minutes, or for about 3 minutes using a stand mixer. Or
place in a bread machine programmed to the dough cycle. Cover and let
rise for 45 minutes (or let the bread machine finish its cycle).
Turn the dough out and fold it in thirds. Return it to its container,
cover, and let rest for 20 minutes.
Shape the dough into a round or oval and place, seam side up, in a
basket or bowl lined with a damp tea towel heavily sprinkled with
cornmeal. Let rise for 1 1/2 to 2 hours; or cover and refrigerate overnight.
One hour before you're ready to bake, preheat the oven (with a baking
stone on the middle rack, if you have a stone) to 475F. If the dough
was chilled overnight, take it out of the refrigerator before turning
the oven on. Set up a shallow, stovetop-to-oven pan or skillet with
1" of water in it.
When the dough looks puffy (it won't necessarily double in size),
bring the pan of water to a simmer on the stove and place it in the
oven below the baking stone. Turn the loaf out of the towel onto a
piece of parchment on a peel (or onto a baking sheet, if you're not
using a stone). Slash the top from end to end, 1/2" deep, with a
sharp knife. Slide the dough and parchment onto the stone. If you
have a spray bottle, spritz the inside of the oven 5 or 6 times
before closing the door.
Bake the bread for 35 to 40 minutes, until deep golden brown all
over, and the center measures 195F or higher when tested with a
digital thermometer. The bottom will sound hollow when thumped.
Remove the bread from the oven and cool on a rack before slicing.
Store the bread, tightly wrapped in plastic, at room temperature for
several days; freeze for longer storage.
Tips: Don't have any starter? Here's a recipe for homemade sourdough
starter. If you're making it from scratch, you'll need to feed it for
5 to 7 days before it's ready for baking. Want a head start? Purchase
our classic fresh sourdough starter - it'll be ready for baking soon
after it arrives at your door. Looking for tips, techniques, and all
kinds of great information about sourdough baking? Find what you need
in our sourdough baking guide.
For a taller loaf, the dough can be shaped into a log and placed,
seam side down, in a greased 9" x 5" pan for its last rise and to bake.
Cal 108, Fata 1g, Carb 24g, Sod 120mg, Fiber 2g, Pro 3g
S(Internet address):
https://www.kingarthurbaking.com/recipes/wild-rice-cranberry-and-cornmeal-sourdough-recipe
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Per Serving (excluding unknown items): 114 Calories; 1g Fat (4.0%
calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 135mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Fat.
NOTES : 2020 - 1202