After struan, wild rice and onion bread was the most popular bread at Brother Juniper’s Bakery, and a version of this recipe appears in my first book, Brother Juniper’s Bread Book. The recipe calls for wild rice, but it can also be made with brown rice or a combination of wild and brown rice, or any other cooked grain. At Brother Juniper’s, during the holiday season we even added parsley, sage, rosemary, thyme, garlic powder, and black pepper, which made for a wonderful bread for stuffing turkey. Note that it only takes about 1/4 cup of uncooked wild rice to make 1 cup (6 oz, by weight) of cooked wild rice; still, if you’re going to cook wild rice especially for this recipe, you might as well make a bigger batch and freeze 1-cup packets for future use—or have it with dinner! This new version uses the overnight fermentation method. The yeast is added directly to the bowl, not rehydrated with the warm water and buttermilk. You can use either dried or fresh onions, and you can form the loaves into any size or shape. Dried onions are about one-tenth the weight of fresh onions and will absorb water from the dough, while fresh onions will leach moisture back into the dough. If you use dried onions, don’t rehydrate them before adding them to the dough, but do be aware that you may have to add an extra 2 to 4 tablespoons (1 to 2 oz) of water while mixing.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.