Brown Rice and Rye Bread

This is another bread recipe from '200 Fast and Easy Artisan Breads:'

Northern Lakes Wild Rice Dough

• 4 1/2 cups unbleached bread flour
• 1 cup stone-ground rye flour
• 1 cup cooked wild rice or short-grain black rice, cooled and patted dry
• 2 Tbsp instant or bread machine yeast
• 1 1/2 Tbsp fine table or kosher salt
• 1 Tbsp freshly ground white pepper
• 1/3 cup wildflower, clover, or other amber liquid honey
• 3 cups lukewarm water

I modified the recipe to make 1 loaf, my style:

• 2 1/4 cups unbleached bread flour
• 1/2 cup stone-ground rye flour
• 3/4 cup cooked wild rice or short-grain black rice, cooled and patted dry
• 1/2 tsp instant or bread machine yeast
• 1/2 tsp granular sugar
  
• 1 tsp fine table or kosher salt
• 1/6 cup wildflower, clover, or other amber liquid honey
• 2 1/2 cups lukewarm water

Made the rice first, then mixed the dough and let it develop overnight. Formed it into a boule and proofed for 30 minutes. Dusted with lots of rye flour, and made a few incisions. Baked at 450 for 30 to 35 minutes.

I actually like the results a lot, and was surprised to find that the rice didn't add a grainy texture to the crumb; rather, it was very soft and homogeneous with a subtle, wholesome whole-wheat type of flavor.