Chlebek z dzikim ryżem, żurawiną i płatkami owsianymi

Chlebek z dzikim ryżem, żurawiną i płatkami owsianymi

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Składniki:

1/2 cup water

1/2 cup old-fashioned oats

1/2 cup milk

2 tablespoons molasses

2 tablespoons butter

1 1/4 teaspoons fine salt

1/4 cup cold water

1 1/2 teaspoons regular active dry yeast

1/4 cup warm water

3 1/4 cups all-purpose flour

1 cup cooked wild rice, cooled to room temperature

1 cup dried cranberries

1 egg, beaten

Przygotowanie:

In a large saucepan, bring 1/2 cup water to a boil. Stir in oats; cook 1 minute then remove from heat. Stir in milk, molasses, butter and salt, until butter melts; add 1/4 cup cold water. Allow mixture to cool slightly, about 15 minutes until lukewarm.

In a small bowl, dissolve yeast in 1/4 cup warm water (about 105°F to 115°F); add to oat mixture. Add 2 cups flour of the flour to the oat mixture; stir well. Stir in wild rice, cranberries and remaining flour. Let dough rest 10 minutes.

Turn dough out onto lightly floured surface; knead 5 to 10 minutes or until smooth, adding more flour as needed. Place dough in large, lightly greased bowl, tossing dough lightly to grease. Cover bowl; let rise until double in size, about 2 hours.

Turn dough out onto lightly floured surface; shape into a large loaf. Place bread on lightly greased baking sheet; brush with beaten egg.

Heat oven to 350°F. Let bread rise at room temperature 30 minutes while oven heats up; bake 45 to 50 minutes. Cool on pan 10 minutes, remove bread to cooling rack. Cool completely, about 2 hours.