Wild Rice and Onion Bread

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Start to finish: About 18 hours

(20 minutes active)

Makes 2 large loaves or many rolls

6 cups unbleached bread flour

2¼ teaspoons table salt, or 3½ teaspoons coarse kosher salt

2 tablespoons instant yeast

1 cup cooked wild rice or another cooked grain

¼ cup brown sugar

1½ cups lukewarm water (about 95 degrees)

½ cup lukewarm buttermilk or any other milk (about 95 degrees)

¼ cup minced or chopped dried onions, or 2 cups diced fresh yellow onion (about 1 large onion)

1 egg white, for egg wash (optional)

1 tablespoon water, for egg wash (optional)

→In a large bowl, combine all ingredients except egg white and 1 tablespoon water for the egg wash. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for 1 minute. The dough should be sticky, coarse and shaggy. Let the dough rest for 5 minutes.

→Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 4 minutes, adding flour or water as needed to keep the dough ball together. The dough should be soft, supple and slightly sticky.

→Transfer the dough to a lightly floured work surface. Knead for 2 to 3 minutes, adding more flour as needed to prevent sticking. The dough will still be soft and slightly sticky but will hold together to form a soft, supple ball.