Wild Rice Three Grain Bread

 

Ingredients

 

Makes 1 braided wreath or 2 loaves

• 1 package active dry yeast

• 1/3 cup warm water (105° to 115°F)

• 2 cups milk, scalded and cooled to 105° to 115°F

• 1/2 cup honey

• 2 tablespoons butter, melted

• 2 teaspoons salt

• 4 to 4 1/2 cups bread flour or unbleached all-purpose flour, divided

• 2 cups whole wheat flour

• 1/2 cup rye flour

• 1/2 cup uncooked rolled oats

• 1 cup cooked wild rice

• 1 egg, beaten with 1 tablespoon water

• 1/2 cup hulled sunflower seeds

---

Method:

1. In large bowl, dissolve yeast in water. Add milk, honey, butter and salt. Stir in 2 cups bread flour, whole wheat flour, rye flour and oats to make a soft dough. Add wild rice; cover and let rest 15 minutes. Stir in enough additional bread flour to make a stiff dough.

2. Turn dough out onto board and knead 10 minutes. Add more flour as necessary to keep dough from sticking.

3. Turn dough into lightly greased bowl; turn dough over to coat. Cover and let rise until doubled, about 2 hours.

4. Punch down dough. Knead briefly on lightly oiled board. Divide dough into 3 portions; roll into long strands.

5. Braid strands and place on greased baking sheet in wreath shape, or divide dough in half and place each half in greased 9 1/2x5 1/2­inch loaf pan. Let rise until doubled, about 45 minutes.

6. Brush tops with egg mixture; slash loaves if desired. Sprinkle with sunflower seeds. Bake at 375°F 45 minutes or until loaves sound hollow when tapped.