This bread recipe was invented after I prepared way too much wheat and rice pilaf. Adding sunflower seeds and nut oil gives it a nuttier taste. Because it has a heavy load of whole grains, I added some semolina in order to increase the body.

I used a blend of cracked farro wheat and wild rice (Potlatch Pilaf) from Bluebird Grain Farms. If you don’t happen to have their grain combination, you could make this with bulgur (2 parts) and wild rice (1 part).

Mr. Artifact has been making lovely, artisan sourdough for several years here at home. His reaction to my new invention: “I’m jealous!”

I’m thinking I will make this when I have the leftover grains, not as a single project. But, hey, knock yourself out.

Ingredients

• 3 C all-purpose flour
• 1/2 C semolina
• 2 1/4 t yeast
• 1 t salt
• 3/4 C cooked bulgur/wild rice pilaf–cooled
• 1/4 C sunflower seeds
• 1 1/2 C tepid water
• 1/4 C maple syrup
• 1 T walnut or hazelnut oil

Method

Make the Sponge

• Combine flours, then divide in half.
• Make the sponge by adding half the flour with 1t yeast, 1 1/2 C tepid water, and maple syrup. Set aside.
• Prepare the rest of your flour mixture by adding the remaining flour and yeast. Add the salt and stir to combine. Gently pour this dry flour mixture over your sponge.
• Then place your bulgur/rice and sunflower seeds on top of that. Do NOT mix together.
• Cover top of bowl with plastic wrap and ferment for 1-4 hours. You may see your sponge begin to break through the dry flour on top, This is perfectly normal. (And, yes, you do not put the walnut oil in yet.)

Mix and Shape

• Add the walnut oil and mix the dough (10 minutes with bread hook in KitchenAid or 20 minutes by hand). It will be very sticky, so you will want to be prepared to add more AP flour. It all depends upon your weather, etc. Add it in small amounts and keep kneading/mixing. (The loaf in the pictures took 1/2 C additional flour.)
• Put into an oiled bowl, cover and let rise until doubled (1-2 hours).
• Lightly knead again and form into desired shape. Place in oiled pan or floured banneton, cover and let rise for about an hour. (If using a banneton, you will need to unmold it onto an oiled sheet pan and dust off the excess flour just prior to baking. The bread in the pictures was made using a banneton.)
• At this time (about an hour before baking), preheat oven to 450 F.

Bake

• When bread has risen for an hour or so, place it in the oven and toss 4 ice cubes into the bottom of the oven. Close the door and reduce heat to 400 F.
• A regular size loaf should take 30-40 minutes. If using a temperature probe, the bread should be around 205 F.
• Remove when nicely browned.

We enjoyed this bread in the form of hamburgers. It was yummy!

The bread will remain good for about 5 days. It also freezes well.

Stay briny,

–Stacey