Wild rice casserole bread

1 Loaf

Ingredients

Quantity Ingredient
1 teaspoon Sugar
2 cups Warm water (105-115F)
2 Envelopes active dry yeast
3 tablespoons Honey
2 tablespoons Unsalted butter, melted
1½ teaspoon Salt
1 cup Whole-wheat flour
⅓ cup Oat bran
½ cup Nonfat dry milk powder
3½ cup All-purpose flour
1½ cup Cooked wild rice (about 1/2
Cup uncooked)
Oat bran for topping and
Sprinkling in baking dish

Directions

Combine sugar and warm water in large bowl. Sprinkle yeast over top; stir to dissolve yeast. Let stand until foamy, about 10 minutes.

Stir in honey, butter and salt. Combine whole-wheat flour, oat bran, milk powder and 1½ cups all purpose flour in large bowl; add to yeast mixture. Beat at medium speed for 2 minutes. Stir in wild rice. Grandually beat in remaining all purpose flour with wooden spoon. Beat, stretching dough, about 25 times. Cover with clean towel. Let rise in warm place, away from drafts, until doubles in bulk, about 1 to 1 ½ hours. (Don't punch down)

Grease 2 ½ to 3 quart casserole or souffle dish. Sprinkle with oat bran.

Beat dough with wooden spoon about 25 times. Turn dough into prepared casserole or baking dish. Sprinkle top with oat bran.

Preheat oven to moderate (375F) temperate.

Bake in preheated moderate oven for 50 to 60 minutes or until nicely browned and bread sounds hollow when tapped with fingers. Cool bread in casserole for 10 minutes. Turn bread out onto wire rack. Serve slightly warm.

SERVING SUGGESTIONS: Serve with butter, cream cheese of chutney, or with strongly flavored stews and casseroles, roasted meats, and main-dish salads. Good accompanied with hot oatmeal or veggie omelets.

NUTRITIONAL content per slice: 121 calories, 4 g protein, 1 g fat, 24 g carbohydrae, 156 mg sodium, 3 mg cholesterol

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