Wild Rice Three Grain Bread Recipe
Wild Rice Three Grain Bread has a fine taste. Wild Rice Three Grain Bread gets its taste from flour mixed with rice and oats. Wild Rice Three Grain Bread is inspired by many food joints across the world.
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/3 Cup (16 tbs) | |
| Skim milk | 2 Cup (16 tbs) | |
| Shortening | 2 Tablespoon, melted | |
| Salt | 1 1/2 Teaspoon | |
| Honey | 1/2 Cup (16 tbs) | |
| Whole wheat flour | 2 Cup (16 tbs) | |
| 4 to 4 1/2 cups unbleached all purpose or bread flour, divided | ||
| Rolled oats | 1/2 Cup (16 tbs), uncooked | |
| Rye flour | 1/2 Cup (16 tbs) | |
| 1 cup cooked wild rice | ||
| 1 egg white, beaten with 1 tablespoon water | ||
| 1/2 cup hulled sunflower seeds (optional) | ||
Directions
Dissolve yeast in water in large bowl.
Add milk, shortening, salt and honey; blend well.
Stir in whole wheat flour, 2 cups all-purpose flour, oats and rye flour until soft dough forms.
Stir in rice.
Cover and let rest 15 minutes.
Stir in additional all-purpose flour until stiff dough forms.
Turn out onto lighdy floured surface and knead 10 minutes.
Add more all-purpose flour as necessary to keep dough from sticking.
Place dough in lighdy greased bowl; turn over.
Cover and let rise about 2 hours or until doubled.
Punch down.
Knead briefly on lightly oiled surface.
Divide dough into 3 pieces.
Roll each piece into a rope; braid and place onto greased baking sheet, pinching ends together to make wreath.
Let rise about 45 minutes or until doubled.
Preheat oven to 375°F.
Brush top of wreath with egg white mixture.
Sprinkle with sunflower seeds, if desired.
Bake 45 minutes or until bread sounds hollow when tapped.
Add milk, shortening, salt and honey; blend well.
Stir in whole wheat flour, 2 cups all-purpose flour, oats and rye flour until soft dough forms.
Stir in rice.
Cover and let rest 15 minutes.
Stir in additional all-purpose flour until stiff dough forms.
Turn out onto lighdy floured surface and knead 10 minutes.
Add more all-purpose flour as necessary to keep dough from sticking.
Place dough in lighdy greased bowl; turn over.
Cover and let rise about 2 hours or until doubled.
Punch down.
Knead briefly on lightly oiled surface.
Divide dough into 3 pieces.
Roll each piece into a rope; braid and place onto greased baking sheet, pinching ends together to make wreath.
Let rise about 45 minutes or until doubled.
Preheat oven to 375°F.
Brush top of wreath with egg white mixture.
Sprinkle with sunflower seeds, if desired.
Bake 45 minutes or until bread sounds hollow when tapped.
Chef
