Wild rice and onion bread from Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FromScratch on November 17, 2024

    Do not decide to be clever and develop the gluten first and then add the wild rice and onions at the end. It does not work that way. Also this is a very tricky recipe because it says you can use either fresh onions or dried onions. If you use fresh onions, the dough is so stiff as to be hard to knead because there's so little water in it, but as it sits, It draws the water out of the onions until by the next morning, it's sitting in liquid. Still, absolutely delicious.

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