Stefanie of Hefe und Mehr is the lovely host for this month’s Bread Baking Day #68. She likes us to bake with ancient recipes of ancient grains and with sourdough. When I read this I had 3 days until submission day. So, it’s time to bake!
I couldn’t find an ancient recipe which appealed
to me. I found Wild Rice on the local market. It’s a weekly market where local
Thai people and people from nearby hill tribes bring their products.
Thailand is one of the largest rice producers and exporters. But, I’m not
looking for “rice” even though I’m looking for “Wild Rice”. Wild Rice is categorist as a cool season
cereal.
Wild
rice (also called Canada rice, Indian
rice, and water oats) are four species of grasses forming
the genus Zizania, and the grain which can be harvested from them.
The grain was historically gathered and eaten in both North America and China. While it is now a
delicacy in North America, the grain is eaten less in China, where
the plant's stem is used as a vegetable.
Wild rice is not directly related to Asian rice (Oryza sativa),
whose wild progenitors are O. rufipogon and O. nivara,
although they are close cousins, sharing the tribe Oryzeae.
Wild rice grains have a chewy outer sheath with a tender inner grain that has a
slightly vegetal taste.
The plants grow in shallow water in small lakes and
slow-flowing streams;
often, only the flowering head of wild rice rises above the water. The grain is
eaten by dabbling ducks and other aquatic wildlife,
as well as humans.
Today I’m baking a loaf with sourdough, ancient
flour: spelt and ancient grains: wild rice.
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| Wild Rice |
