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 yeast into 1/3 cup warm water and let stand 5 minutes. Stir together milk, butter, honey, salt and oats. Add cooled wild rice to milk mixture.
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 a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rose Pedersen, Cafe and Ice Cream Parlor, Malmo, MN
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