Wild rice-three grain bread

1 to 2 loafs

Ingredients

Quantity Ingredient
1 pack Active Dry Yeast
⅓ cup Warm Water; 105-115øF
2 cups Milk; scalded and cooled to 105-115øF
2 tablespoons Butter or Margarine; melted
2 teaspoons Salt
½ cup Honey
½ cup Rolled Oats; uncooked
½ cup Rye Flour
2 cups Whole-Wheat Flour
4½ cup Bread or All-Purpose Flour
1 cup Wild Rice; cooked
1 Egg; beaten with
1 tablespoon Water
½ cup Sunflower Seeds; hulled

Directions

In a large bowl, dissolve yeast in water. Let stand 5 minutes. Mixture should become foamy; if not, either yeast was too old or water was too hot. In either case, start again. Add milk, butter, salt and honey. Stir in oats, rye flour. whole-wheat flour and 2 cups of bread flour to make a soft dough. Knead in wild rice. Cover and let rest for 15 minutes. Then mix in enough additional bread flour to make a stiff dough.

Turn onto bread board and knead for 10 minutes, adding more flour as necessary to keep dough from sticking. Turn dough into lightly greased bowl, cover and leave in draft-free place until doubled in bulk, about 2 hours.

Punch down dough and knead briefly. To shape, divide dough into 3 parts; shape each part into a strand and braid together to form a wreath. Or divide dough into 2 parts and place in 2 greased 9" baking pans.

Let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 375øF. Brush tops with egg-water mixture. Sprinkle with sunflower seeds. Bake about 45 minutes, until loaf or loaves sound hollow when tapped. Cool on rack.

Source: Medford Mail Tribune, 28 December 1993 Typed by Katherine Smith

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