3 1/2 to 4 C. bread flour
2 C. whole wheat flour
2 pkgs. (1/4 oz.) quick rise dry yeast
2 1/2 tsp. Salt
1 C. milk
1/4 C. honey
1/4 C. butter or margarine
2 C. Wild rice, cooked
Softened butter
In large mixing bowl, combine 1 cup bread flour, whole wheat flour, yeast and salt. In saucepan, heat milk, water, honey and butter to 120-130*. (Butter does not need to melt) Add to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in wild rice and enough remaining flour to make a soft dough that pulls from the side of bowl. Turn dough onto floured surface; knead until smooth and elastic, 5-8 minutes, adding flour if necessary to prevent sticking. Place in greased bowl; turn greased side up, cover; let rise in warm place until double, 30-40 minutes.
Grease two 8 1/2 x 4 1/2 inch loaf pans. Pinch dough down, turn onto lightly floured surface and divide into 2 parts. Cover with bowl and let rest 15 minutes. Roll each part into 6×14 rectangles. Starting with narrow end, roll up tightly pressing dough into roll with each turn.
Pinch edges and ends to seal. Place in pans.
Preheat oven to 375* cover dough; let rise until double, 20 to 25 minutes. Dough will be about 1 inch above pan at highest point.
Bake until golden brown and loaves sound hollow when lightly tapped, 35-45 minutes.
Remove from pans. Cool on wire racks, Brush top of loaves with softened butter after 10 minutes of cooking.
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