Wild Rice Three Grain Bread

Yield: 1 To 2 loafs
1 package Active Dry Yeast
1/3 c Warm Water; 105-115?F
2 c Milk; scalded and cooled
- to 105-115?F
2 T Butter or Margarine; melted
2 t Salt
1/2 c Honey
1/2 c Rolled Oats; uncooked
1/2 c Rye Flour
2 c Whole-Wheat Flour
4 1/2 c Bread or All-Purpose Flour
1 c Wild Rice; cooked
1 Egg; beaten with
1 T Water
1/2 c Sunflower Seeds; hulled
In a large bowl, dissolve yeast in water. Let stand 5 minutes. Mixture
should become foamy; if not, either yeast was too old or water was too
hot. In either case, start again. Add milk, butter, salt and honey.
Stir in oats, rye flour. whole-wheat flour and 2 cups of bread flour to
make a soft dough. Knead in wild rice. Cover and let rest for 15
minutes. Then mix in enough additional bread flour to make a stiff
dough.
Turn onto bread board and knead for 10 minutes, adding more flour as
necessary to keep dough from sticking. Turn dough into lightly greased
bowl, cover and leave in draft-free place until doubled in bulk, about
2 hours.
Punch down dough and knead briefly. To shape, divide dough into 3
parts; shape each part into a strand and braid together to form a
wreath. Or divide dough into 2 parts and place in 2 greased 9" baking
pans.
Let rise until doubled, about 45 minutes. Meanwhile, preheat oven to
350F. Brush tops with egg-water mixture. Sprinkle with sunflower seeds.
Bake about 45 minutes, until loaf or loaves sound hollow when tapped.
Cool on rack.