Three-Grain Wild Rice Bread

Name: Three-Grain Wild Rice Bread
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/3 cup warm water (110° to 115°); 2 cups warm 2% milk (110° to 115°); 2 cups whole wheat flour; 1/2 cup rye flour; 1/2 cup quick-cooking oats; 1/2 cup honey; 2 tablespoons butter, melted; 2 teaspoons salt; 4 to 4-1/2 cups bread or all-purpose flour; 1 cup cooked wild rice, cooled to room temperature; 1 egg; 1 tablespoon cold water

13 ingredients

4 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
2 cups whole wheat flour
1/2 cup rye flour
1/2 cup quick-cooking oats
1/2 cup honey
2 tablespoons butter, melted
2 teaspoons salt
4 to 4-1/2 cups bread or all-purpose flour
1 cup cooked wild rice, cooled to room temperature
1 egg
1 tablespoon cold water

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, whole wheat flour, rye flour, oats, honey, butter, salt and 2 cups bread flour. Beat until smooth. Stir in wild rice and enough remaining bread flour to form a stiff dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Transfer to two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
4

Beat egg and cold water; brush over loaves. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.