Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1/3 cup warm water (110 to 115 )

  3. 2 cups warm 2% milk (110 to 115 )

  4. 2 cups whole wheat flour

  5. 1/2 cup rye flour

  6. 1/2 cup quick-cooking oats

  7. 1/2 cup honey

  8. 2 tablespoons butter, melted

  9. 2 teaspoons salt

  10. 4 to 4-1/2 cups bread or all-purpose flour

  11. 1 cup cooked wild rice, cooled to room temperature

  12. 1 egg

  13. 1 tablespoon cold water

Instructions Jump to Ingredients ↑

  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. 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. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Transfer to two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. 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. Yield: 2 loaves (16 slices each).


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