Indian Wild Rice Bread
4 cups all-purpose flour
1/2 cup plus 2 tablespoons cornmeal
1 package Fleischmann’sÂ® Rapid Rise Yeast – * see note
1 teaspoon salt
1 cup water
2 tablespoons honey
2 tablespoons molasses
2 tablespoons vegetable oil
1 1/2 cups cooked wild rice (1/3 cup uncooked)
1/2 cup chopped pecans or walnuts
Set aside 1 cup flour. Mix remaining flour, 1/2 cup cornmeal, undissolved yeast and salt in large bowl. Heat water, honey, molasses and oil until hot to touch, 125Âº to 130ÂºF; stir into dry ingredients. Stir in wild rice, nuts and enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
On lightly floured surface, 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 four equally spaced cuts from curved edge toward folded edge, about 2/3 of the way across loaf (cutting through both layers). Place loaf on greased baking sheet sprinkled with 1 tablespoon cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Sprinkle top of loaf with 1 tablespoon cornmeal.
Bake at 375ÂºF for 40 minutes or until done. Remove from pan and cool on wire rack.
NOTES : Alternate: Instead of wild rice, use 1 1/2 cups cooked, long-grain brown rice.
*To use Fleischmann’sÂ® Active Dry Yeast: Combine yeast with warm water (105Âº to 115ÂºF) in large bowl; stir until dissolved. Add honey, molasses, oil, salt, 2 cups flour, wild rice, 1/2 cup cornmeal and nuts; beat until smooth. Stir in enough additional flour to make soft dough. Knead as directed. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down; let rise, shape and bake as directed.