Breakfast
BACON & WILD RICE WAFFLES
1 CUP BISCUIT MIX
1 CUP MILK
1 EGG
1 TBSP COOKING OIL OR
BACON DRIPPINGS
3 SLICES BACON
FRIED CRISP & BROKEN UP
1/2 CUP WILD RICE (COOKED)
METHOD:
Combine biscuit mix, milk, egg, and cooking oil.
Fold in Wild Rice and bacon.
Batter will be thin making waffle crispy.
Measure 1/3 cup batter into hot waffle iron.
Bake until done.
WILD RICE BREAD
4 1/2 teaspoons instant yeast
2 cups whole-wheat flour
1/2 cup rye flour
1/2 cup quick cooking rolled oats
4-4 1/2 cups all purpose or bread flour, divided
2 teaspoons salt
1 cup milk
1 1/3 cups water
1/2 cup creamed honey or molasses
2 tablespoons butter or shortening
1 cup cooked and cooled wild rice
1 teaspoon butter
1. In a large bowl, mix together yeast, whole wheat flour, rye flour, oats, 2 cups all-purpose flour and salt.
2. Heat milk and water to 125 - 135 degree F. Stir in honey and butter until melted and mixture cools to 120 - 130 degree F.
3. Pour into flour mixture and beat well for a few minutes until smooth. Stir in enough remaining flour to form a stiff dough.
4. Turn onto a floured surface. Sprinkle rice over dough. Knead 8-10 minutes until smooth and elastic (about 5 min with a dough hook if using a mixer).
5. Place in a greased bowl, turn dough to grease top. Cover with greased waxed paper and a towel. Let rinse in a warm draft-free place for 15 minutes. Punch down and let rise another 15 minutes. Punch down again.
6. Evenly divide dough into 2 pieces. Shape each into a loaf. Place in a greased 9"x5" loaf pan.
7. Cover with greased waxed paper and a towel. Let rise until doubled in size, about 1 hour.
8. Preheat oven to 375 degree F. Bake loaves for 35 - 40 minutes until nicely browned and loaves sound hollow when tapped on bottom.
9. Remove from pans immediately, place on rack, brush crust with remaining 1 teaspoon butter.
10. Cool completely before packing for storage.