-
1
Bring water to a boil in a small saucepan.
-
2
Add rice to boiling water and cover.
-
3
Cook over very low heat until water is absorbed and rice is tender.
-
4
Cool.
-
5
Preheat oven to 375 degrees F.
-
6
Stir yeast into 1/3 cup warm water and let stand 5 minutes.
-
7
Stir together milk, butter, honey, salt and oats.
-
8
Add cooled wild rice to milk mixture.
-
9
Stir together rye flour, whole-wheat flour, bran and 3 1/2 cups of the unbleached flour, using a wooden spoon.
-
10
Stir in milk and yeast mixture until soft dough forms.
-
11
Add more of the unbleached flour as needed.
-
12
Turn the dough out onto a floured board and knead until soft and elastic, about 10 minutes.
-
13
Place dough in greased bowl and turn so that the top is greased.
-
14
Let rise 2 hours.
-
15
Punch dough and shape into two loaves.
-
16
Place in 2 greased 9 1/2 by 5 1/2-inch pans.
-
17
Let rise again, about 1 hour.
-
18
Bake for 45 minutes.
-
19
During last 15 minutes of baking, brush loaves with 1 beaten egg mixed with 1 tablespoon of water and sprinkle with sunflower seeds.
-
20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
21
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
