Wild Rice Three Grain Bread

Try this three grain bread as a full bodied bread that goes well with dishes from pot roast to roasted chicken. A healthy alternative to store bought bread,  this three grain loaf is packed with nutrients from wild rice, nuts, oats and rye flour. Top with butter or dip in olive oil infused with rosemary and serve warm to bring out the flavor.

  • Wild Rice Three Grain Bread

  • 1 Package active dry yeast
  • 1/2 cup warm water
  • 2 cups milk
  • 2 Tbs melted butter or margerine
  • 2 tsp salt
  • 1/2 cup honey
  • 1/2 cup uncooked rolled oats
  • 1/4 cup rye flour
  • 2 cups whole wheat flour
  • 4-4.5 cups unbleached bread flour
  • 1 cup cooked wild rice
  • 1/2 cup sunflower seeds, toasted
  • 1 egg beaten with 1Tbs water

Directions

Ina large bowl, dissolve yeast in water. Add milk, butter, salt, and honey. Stir in oats, rye flour, whole wheat flour, and 2 cups of bread flour. Add wild rice and sunflower seeds. Cover and let rest 15 minutes. Stir in as much of the remaining bread flour as you can.  Turn onto a bread board and knead 6 to 8 minutes, adding enough remaining flour to make a moderately stiff dough. Place dough in a lightly greased bowl; turn dough over to grease top. Cover with a damp cloth or plastic wrap. Let rise until doubled, about 1 1/2 hours. Punch down. Let rest ten minutes. Divide dough in half. Divide each half into three equal portions and shape each into a rope about 26 inches long. Braid. Place on greased baking sheet and bring edges together to form a circle. Moisten and join ends to make a wreath. Cover lightly with a damp cloth or plastic wrap. Let rise until nearly doubled, about 45 minute. Brush tops of wreaths with egg and water mixture, and sprinkle with additional sunflower seeds and oats if desired. Bake in a 375 degree oven for 30 minutes or until loaves are golden brown and sound hollow when tapped. Makes 2 loaves.