You are here

Wild Rice Three Grain Bread

Healthycooking's picture
Wild Rice Three Grain Bread has a fine taste. Wild Rice Three Grain Bread gets its taste from flour mixed with rice and oats. Wild Rice Three Grain Bread is inspired by many food joints across the world.
Ingredients
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄3 Cup (5.33 tbs) (105 To 115 Degrees Fahrenheit)
  Skim milk 2 Cup (32 tbs) (105 To 115 Degrees Fahrenheit)
  Shortening 2 Tablespoon, melted
  Salt 1 1⁄2 Teaspoon
  Honey 1⁄2 Cup (8 tbs)
  Whole wheat flour 2 Cup (32 tbs)
  Unbleached all purpose flour/Bread flour 4 1⁄2 Cup (72 tbs)
  Uncooked rolled oats 1⁄2 Cup (8 tbs)
  Rye flour 1⁄2 Cup (8 tbs)
  Cooked wild rice 1 Cup (16 tbs)
  Egg white 1 , beaten with 1 tablespoon water
  Water 1 Tablespoon
  Hulled sunflower seeds 1⁄2 Cup (8 tbs)
Directions

Dissolve yeast in water in large bowl.
Add milk, shortening, salt and honey; blend well.
Stir in whole wheat flour, 2 cups all-purpose flour, oats and rye flour until soft dough forms.
Stir in rice.
Cover and let rest 15 minutes.
Stir in additional all-purpose flour until stiff dough forms.
Turn out onto lighdy floured surface and knead 10 minutes.
Add more all-purpose flour as necessary to keep dough from sticking.
Place dough in lighdy greased bowl; turn over.
Cover and let rise about 2 hours or until doubled.
Punch down.
Knead briefly on lightly oiled surface.
Divide dough into 3 pieces.
Roll each piece into a rope; braid and place onto greased baking sheet, pinching ends together to make wreath.
Let rise about 45 minutes or until doubled.
Preheat oven to 375°F.
Brush top of wreath with egg white mixture.
Sprinkle with sunflower seeds, if desired.
Bake 45 minutes or until bread sounds hollow when tapped.

Recipe Summary

Method: 
Baked
Dish: 
Bread

Rate It

Your rating: None
4.36
Average: 4.4 (15 votes)