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It Started in Forestville Long, long ago (well about 30 years ago or so) there was a little cafe in the tiny town of Forestville, CA. They apparently made all sorts of wonderful food, but everyone raved about the bread. From that small beginning, Brother Juniper's Breads grew to a local company that wholesaled breads in the area where I live, and eventually the force behind Brother Juniper's, Peter Reinhart, became a world renowned artisan bread baker.

My local market used to carry Brother Juniper's Wild Rice and Onion Bread. It was wonderful for sandwiches and made a savory toast, too. You can imagine my delight when our wonderful Kitchen of the Month, Baking Soda of Bake My Day, chose this bread from Peter Reinhart's Artisan Bread Every Day book to be the May bread for the Bread Baking Babes. It has wild rice and onion, a nice crust, a bit of chew and a lovely fragrance. Do try it! I only made a few ingredient substitutions. I substituted some whole wheat flour for some of the bread flour, used caramelized onions, and less yeast...about 2.5 oz. instead of 19! I gave it plenty of time to have the yeasties grow in the fridge...4 days...so I wasn't worried.

I'm afraid that I didn't follow the directions. I put the liquid and yeast together and let it bloom, put the yeast mixture in the stand mixer along with the cooked rice and onions, put on the dough hook, added the mixed dry ingredients in to create a dough, let it knead for 3 minutes, then did the rest of the kneading by hand. Worked like a charm. I love the texture of this bread and the slight chewiness. The crust would have been better if I added some steam, but it was fine.

I made the half batch of dough up into two short baguettes, each with about 13 oz. of dough. We had one with salad for dinner last night and will have the second one on Sunday when we take a picnic to a winery. The second one is a bit flatter, but it was the fault of my shaping technique, not the dough.

Thanks for choosing this bread Baking Soda! It is a winner. Dear Readers, please check out the other Bread Baking Babes to see how they handled this artisan bread:

Blog from Our Kitchen - Elizabeth
Bread Experience - Cathy
Girlichef - Heather
Life's a Feast - Jaime
Living in the Kitchen with Puppies - Natashya
Lucullian Delights - Ilva
My Diverse Kitchen - Aparna
My Kitchen in Half Cups - Tanna
Notitie van Lien - Lien
Thyme for Cooking - Katie our BBBB with the wonderful round-ups

If you would like to be a Buddy, and why not?, e-mail Baking Soda at bakemyday (at) gmail (polkadot) com with a link to your post or Facebook post and a photo if you would like to be included in the round-up. Get it to her by May 29th and thank her and Brother Juniper for this lovely bread. Bake on! 

This new version uses the overnight fermentation method. The yeast is added directly to the bowl, not re-hydrated with the warm water and buttermilk. You can use either dried or fresh onions, and you can form the loaves into any size or shape. Dried onions are about one-tenth the weight of fresh onions and will absorb water from the dough, while fresh onions will leach moisture back into the dough. If you use dried onions, don’t re-hydrate them before adding them to the dough, but do be aware that you may have to add an extra 2 to 4 tablespoons (1 to 2 oz) of water while mixing.

Posted by Elle at 4:05 PM
Labels: Bread Baking Babes May 2014 , Brother Juniper , Wild Rice and Onion Bread

