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