Wild Rice-Spinach-Feta Bread

3/4 cup water
2 tbsp honey
2 oz frozen chopped spinach, thawed and squeezed dry
2 1/2 cups bread flour
1/2 cup whole wheat flour
3/4 tsp salt
1 tbsp dried Italian seasoning
1 cup cooked wild rice
2 oz crumbled feta cheese
2 tsp active dry yeast (not rapid rise)

Measure carefully, place ingredients in bread machine pan in order specified by owner's manual. Program dough cycle; press start.
Turn out dough onto lightly floured surface; shape into 2-3 baguetts. Place on greased baking sheet; cover and let rise in warm place 45 minutes or until doubled.
Bake in preheated 375°F oven 20-25 minutes or until browned and sounds hollow when lightly tapped.

Recipe compliments of the Minnesota Cultivated Wild Rice Council