1/2 c Wild rice
2 1/2 c Warm water; (105F. to 115F.)
2 tb Honey
1 Envelope dry yeast
3 c Whole wheat flour
1 c Nonfat dry milk powder
3/4 c Toasted shelled sunflower
-seeds
1/2 c Toasted wheat germ
1/4 c Vegetable oil
2 ts Salt
2 1/2 c Bread flour; (about)
1 lg Egg beaten with 2
-tablespoons water
Cook rice in medium pot of boiling salted water until very tender, about 40
minutes. Drain. Cool completely.
Stir warm water and honey in large bowl. Sprinkle yeast over, let stand
until foamy, about 8 minutes. Add rice, whole wheat flour, dry milk, 1/2
cup sunflower seeds, wheat germ, oil and salt and stir until well blended.
Gradually mix in enough bread flour to form dough. Cover dough and let rest
15 minutes.
Turn out dough onto floured surface. Knead until smooth and elastic, adding
more bread flour if sticky, about 10 minutes. Oil large bowl. Add dough,
turning to coat. Cover bowl with clean kitchen towel. Let dough rise in
warm area until 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 pieces. Roll each
piece between work surface and palms into 12×3-inch loaf. Transfer loaves
to oiled baking sheet, spacing evenly. Cover with kitchen towel. Let rise
in warm area until almost doubled, about 45 minutes.
Preheat oven to 375F. Brush loaves generously with egg mixture. Sprinkle
with 1/4 cup sunflower seeds. Using sharp knife, cut 3 slashes crosswise in
surface of each loaf. Bake until golden and tester inserted into center
comes out clean, 35 minutes. Transfer loaves to racks; cool. (Can be made 1
day ahead. Wrap in plastic and store at room temperature.)
Makes 2 Loaves.
Yields
1 servings