Wild Rice Three Grain Bread

    1 pkg active dry yeast
    1/3 cup warm water (105°F to 115°F)
    2 cups skim milk, scalded, cooled (105°F to 115°F)
    2 tbsp shortening, melted
    2 tsp salt
    1/2 cup honey
    1/2 cup uncooked rolled oats
    1/2 cup rye flour
    2 cups whole wheat flour
    4 to 4 1/2 cups unbleached all-purpose or bread flour
    1 cup cooked wild rice
    1 egg white, beaten with 1 tbsp water
    1/2 cup hulled sunflower seeds

In large bowl, dissolve yeast in water. Add milk, shorting, salt and honey. Stir in oats, rye flour, whole wheat flour and 2 cups of the bread flour 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. Turn out onto bread board and knead 10 minutes. Add more flour as necessary to keep dough from sticking. Turn dough into lightly greased bowl, turn over, cover and let rise until doubled, about 2 hours. Punch down. Knead briefly on lightly oiled board. Shape. Divide entire batch into 3 and shape into strands, braid and place onto greased baking sheet to make a wreath, or divide into 2 parts and place into 9 1/2 x 5 1/2-inch greased bread pans. Let rise until doubled, about 45 minutes. Brush tops of loaves with egg mixed with water. Slash loaves and sprinkle with sunflower seeds, if desired. Bake at 375°F for 45 minutes or until loaves sound hollow when tapped.

1 braided wreath or 2 pan loaves

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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