Wild Rice Three Grain Bread
|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|
|Hulled sunflower seeds||1⁄2 Cup (8 tbs)|
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.
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.