Monday, October 16, 2017

Cranberry, Walnut and Wild Rice Loaf for #wbd2017

This crusty, delightfully chewy whole grain loaf is loaded with Canadian flavour, and is so hearty that a slice of two are great for packing on a hike or long car ride.

Cranberry, Walnut and Wild Rice Loaf

I can't believe it's been another year. I love the annual World Bread Day roundups by Zorra, and always do my best to come up with a loaf to share. I have to admit, though - I almost didn't make it this year! I'm in the middle of writing term papers for the first year of my sociology program at university (yup, back at the education thing again) and this blog (and cooking in general) has sadly been shifted to the back burner. It's not quite stuck in the warming drawer, but for a little while at least my posts definitely won't be as frequent.

However, when the school thing with all its deadlines, coupled with the work thing and it's responsibilities, gets just too much, I bust out the breadmaking routine. Nothing eases tension like crafting loaves of bread. Its such a soothing, creative process... and a tasty one at that. This time around I settled on a very "Canadian" themed loaf inspired by a chef on the TV channel Gusto. The original bread is a lofty boule with chopped walnuts and cooked wild rice. Mine, although it didn't rise as high, had the added flavour elements of flaxseed, dried cranberries and walnut oil, and uses less honey in favour of the addition of maple sugar. A slice of it, smeared with walnut-almond butter (we just mixed walnut and almond butters together) makes for a chewy, stick-to-your-ribs breakfast that's full of brain food for the day, Omega-3s and complex carbs to keep you going. For lunch, I ate the leftover wild rice with the dried cranberries, garlic and mushrooms, because why not?

The best part about this loaf is that its a big one, so I know that I'll have lots of leeway between bake fests. As much as I hate to put them off!

Cranberry, Walnut and Wild Rice Loaf
Makes one large loaf, 24 slices
1 cup warm water
1 ½ cups warm 1% milk
¼ cup honey
¼ cup maple sugar
2 tbsp walnut oil
2 cups flour
4 cups whole wheat bread flour
2 tbsp ground flaxseed
1 tbsp instant yeast
2 tsp salt
1 cup cooked wild rice, temperature
½ cup dried cranberries
1 cup finely chopped walnuts
  1. Whisk together the water, milk, honey, sugar and oil in a cup, set aside.
  2. In the bowl of a stand mixer, mix together the flours, flaxseed, yeast and salt.
  3. Add the liquid ingredients and knead with the dough hook until smooth and elastic, about 8-10 minutes.
  4. Place in a lightly oiled bowl, cover and let rise until doubled, about 1 ½ hours.
  5. Punch dough down and knead in rice and walnuts.
  6. Shape into a round and place on a cornmeal-dusted, rimless cookie sheet.
  7. Cover and let rise until doubled, about 30 minutes.
  8. Heat the oven (ideally with a baking stone) to 375F.
  9. Slide loaf off the sheet onto the stone (or place sheet in the oven) and bake ~50 minutes, until it registers 200F.
  10. Remove from the oven and allow to cool on a wire rack.

Amount Per Serving
Calories: 202.0
Total Fat: 5.7 g
Cholesterol: 1.3 mg
Sodium: 204.4 mg
Total Carbs: 34.5 g
Dietary Fiber: 3.6 g
Protein: 5.9 g
World Bread Day, October 16, 2017



Didn't bake a bread but want to see all the goodies? Look out for the hashtags #wbd2017 #worldbreadday and #worldbreadday2017 on social media, and check out the founder Zorra's instagram at @zorrakochtopf! You can also follow me, you know - I'm right here.