Peter Reinhart's Wild Rice and Onion Bread | The Fresh Loaf

Name: Peter Reinhart's Wild Rice and Onion Bread | The Fresh Loaf
Ingredients: 66 oz / 19 g) instant yeast; 1 cup (6 oz / 170 g) cooked wild rice or another cooked grain; 1/4 cup (2 oz / 56.5 g) brown sugar; 11/2 cups (12 oz / 340 g) lukewarm water (about 95°F or 35°C); 1/2 cup (4 oz / 113 g) lukewarm buttermilk or any other milk (about 95°F or 35°C); 1/4 cup (1 oz / 28.5 g) minced or chopped dried onions, or 2 cups (8 oz / 227 g) diced fresh onion (about 1 large onion); 1 egg white, for egg wash (optional); 1 tablespoon water, for egg wash (optional)

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Many of us have just gotten our hands on copies of Peter Reinhart’s Artisan Breads Every Day and are furiously trying out Peter's new recipes. One well-tested recipe that he revived for this book...

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Ingredients

66 oz / 19 g) instant yeast
1 cup (6 oz / 170 g) cooked wild rice or another cooked grain
1/4 cup (2 oz / 56.5 g) brown sugar
11/2 cups (12 oz / 340 g) lukewarm water (about 95°F or 35°C)
1/2 cup (4 oz / 113 g) lukewarm buttermilk or any other milk (about 95°F or 35°C)
1/4 cup (1 oz / 28.5 g) minced or chopped dried onions, or 2 cups (8 oz / 227 g) diced fresh onion (about 1 large onion)
1 egg white, for egg wash (optional)
1 tablespoon water, for egg wash (optional)