Wild Rice Multigrain Bread
- OVEN: 375°F
BAKE: 30-35 min
10 oz wild rice
6 cups water
1 1/4 oz SAF/Instant Yeast
14 oz water (110°F)
5 lbs Milk, scalded, cool to 110°F
4 1/4 oz butter, melted
2 1/2 oz salt
1 lb 12 oz honey
10 oz uncooked rolled oats
12 1/2 oz rye flour
4 lb 6 oz whole wheat flour
7 lb 8 oz bread flour
10 oz eggs, beaten
15 oz sunflower seeds
Cook wild rice using one of the following methods. Drain and set aside. (Note: cooked wild rice can store 1 week in cooler or 6 months in freezer.)
Range: Combine in heavy 3 quart pot. Cover, bring to boil, reduce heat. Simmer 45-55 minutes or until grains are open.
Steamer: Combine in a 12x9: shallow steamer pan. Steam, uncovered, 40-50 minutes or until grains are open. Cooking time may vary with type of steamer.
Combine everything but rice, eggs, sunflower seeds in 40 quart bowl and mix 8 minutes. Add wild rice and mix an additional 1-2 minutes.
Place bowl in proof box until double in size.
Divide dough into 1 lb, 15 oz loaves and place in 1 pound pans*. Place loaf pans in proof box until double in size.
Slash top of loaves. Brush with egg wash. Sprinkle seeds over top and bake.
*May also be shaped into mini loaves or bread sticks.
Nutrition Facts
Recipe compliments of the Minnesota Cultivated Wild Rice Council