Brown Rice Braid
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The combination of wheat germ and brown rice imparts a delicious nuttiness to this bread.
Hands-on: 35 minutesTotal: 3 hours 45 minutes
- 1¼ cups plus 1 Tbsp. water, divided
- ½ cup brown rice
- 1 cup whole milk
- 1 Tbsp. granulated sugar
- 1¾ tsp. active dry yeast (1 package)
- ¼ cup unsalted butter
- ½ cup wheat germ
- 1 cup whole wheat flour
- 1 tsp. plus ⅛ tsp. kosher salt, divided
- 3 cups bread flour
- 1 large egg
- Bring 1¼ cups water to a boil over high heat. Add brown rice and stir. When the water returns to the boil, reduce heat to low, cover tightly, and cook for 30 minutes, or until rice is tender and water is absorbed. Spread rice out onto a baking sheet to cool.
- In a large bowl stir together milk, sugar, and yeast. Set aside at room temperature until foamy, about 10 minutes.
- Stir in butter, wheat germ, whole wheat flour, 1 teaspoon salt, and cooled rice. Add enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1½ hours.
- Line a baking sheet with parchment. Turn risen dough onto a floured surface and divide into 3 equal portions. Shape each into a tight rope, no longer than 12", and form a 3-strand braid. Place onto prepared pan, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
- Whisk egg with remaining salt and a tablespoon of water, and brush gently onto the top of the risen loaf. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack before serving.