Wild Rice and Pecan Loaf
Makes 1 loaf.
3-1/2 to 4 cups all-purpose flour
1/2 cup plus 2 tablespoons cornmeal
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 cup water
2 tablespoons honey
2 tablespoons molasses
2 tablespoons vegetable oil
1-1/2 cups cooked wild rice or brown rice*, cooled
1/2 cup chopped pecans, walnuts, or hazelnuts, toasted
In large bowl, combine 1- 1/2 cups flour, 1/2 cup cornmeal, undissolved yeast, and salt. Heat water, honey, molasses, and oil until very warm (120 to 130oF); stir into flour mixture. Stir in wild rice, pecans, and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.
Roll dough to 9-inch circle. Fold in half, slightly off-center, so top layer is set back 1 inch from bottom edge. With sharp knife, make 4 equally spaced cuts from curved edge toward folded edge, about two-thirds of the way across loaf (cutting through both layers). Place on greased baking sheet sprinkled with 1 tablespoon cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
Sprinkle top of loaf with remaining cornmeal. Bake at 375oF for 40 minutes or until done. Remove from sheet; let cool on wire rack.
*1- 1/2 cups cooked rice equals about 1/3 cup uncooked wild rice or 1/2 cup uncooked brown rice.
Serving size: 1 slice (1/16 of recipe)
calories 196; total fat 5g; saturated fat 0g;
cholesterol 0mg; sodium 150mg; total carbohydrate 34g; dietary fiber 2g; protein 5g.