I'm a fan of hearty grains like spelt, quinoa, bulgar, and farro. But having grown up in the Midwest, wild rice will always hold a special place in my heart.
Yield: 2 large loaves
1,625 calories per loaf
Active time: 20 minutes
Total time: 7 hours
Mix together the sourdough starter, lukewarm water, agave nectar, wheat flour, and yeast in a glass bowl.
2. Mix until very smooth, cover with plastic wrap, and let sit until very bubbly, about 2 hours.
4. With the dough hook attached, knead stiff dough begins to form, about 5 minutes.
7. Turn the dough out onto your counter top, divide in half, shape into loaves, place in a parchment or silpat lined loaf pan, cover with plastic wrap, and allow to rise until very puffy, about 1 hour.
8. Bake at 425 degrees for 15 minutes and then turn your oven down to 375 degrees, continuing to bake until golden brown, about 25 minutes.
Original recipe found here.