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Ingredients
- 1/2 c. Wild rice
- 2 1/2 c. Hot water, (105F. to 115F.)
- 2 Tbsp. Honey
- 1 env dry yeast
- 3 c. Whole wheat flour
- 1 c. Nonfat dry lowfat milk pwdr
- 3/4 c. Toasted shelled sunflower seeds
- 1/2 c. Toasted wheat germ
- 1/4 c. Vegetable oil
- 2 tsp Salt
- 2 1/2 c. Bread flour, (about)
- 1 lrg Egg beaten with 2 Tbsp. water
Directions
- Cook rice in medium pot of boiling salted water till very tender, about 40 min. Drain. Cold completely.
- Stir hot water and honey in large bowl. Sprinkle yeast over, let stand till foamy, about 8 min. Add in rice, whole wheat flour, dry lowfat milk, 1/2 c. sunflower seeds, wheat germ, oil and salt and stir till well blended.
- Gradually fold in sufficient bread flour to create dough. Cover dough and let rest 15 min.
- Turn out dough onto floured surface. Knead till smooth and elastic, adding more bread flour if sticky, about 10 min. Oil large bowl. Add in dough, turning to coat. Cover bowl with clean kitchen towel. Let dough rise in hot area till doubled, about 1 hour.
- Line large baking sheet with parchment. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Divide dough into 2 pcs. Roll each piece between work surface and palms into 12x3-inch loaf. Transfer loaves to oiled baking sheet, spacing proportionately. Cover with kitchen towel. Let rise in hot area till almost doubled, about 45 min.
- Preheat oven to 375F. Brush loaves generously with egg mix. Sprinkle with 1/4 c. sunflower seeds. Using sharp knife, cut 3 slashes crosswise in surface of each loaf. Bake till golden brown and tester inserted into center comes out clean, 35 min. Transfer loaves to racks; cold. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.)
- Makes 2 Loaves.
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