1 ts Sugar
2 c Warm water (105-115F)
2 Envelopes active dry yeast
3 tb Honey
2 tb Unsalted butter, melted
1 1/2 ts Salt
1 c Whole-wheat flour
1/3 c Oat bran
1/2 c Nonfat dry milk powder
3 1/2 c All-purpose flour
1 1/2 c Cooked wild rice (about 1/2
Cup uncooked)
Oat bran for topping and
Sprinkling in baking dish
Combine sugar and warm water in large bowl. Sprinkle yeast over top; stir
to dissolve yeast. Let stand until foamy, about 10 minutes. Stir in honey,
butter and salt.
Combine whole-wheat flour, oat bran, milk powder and 1 1/2 cups all purpose
flour in large bowl; add to yeast mixture. Beat at medium speed for 2
minutes. Stir in wild rice. Grandually beat in remaining all purpose flour
with wooden spoon. Beat, stretching dough, about 25 times. Cover with
clean towel. Let rise in warm place, away from drafts, until doubles in
bulk, about 1 to 1 1/2 hours. (Don’t punch down)
Grease 2 1/2 to 3 quart casserole or souffle dish. Sprinkle with oat bran.
Beat dough with wooden spoon about 25 times. Turn dough into prepared
casserole or baking dish. Sprinkle top with oat bran.
Preheat oven to moderate (375F) temperate.
Bake in preheated moderate oven for 50 to 60 minutes or until nicely
browned and bread sounds hollow when tapped with fingers. Cool bread in
casserole for 10 minutes. Turn bread out onto wire rack. Serve slightly
warm.
SERVING SUGGESTIONS: Serve with butter, cream cheese of chutney, or with
strongly flavored stews and casseroles, roasted meats, and main-dish
salads. Good accompanied with hot oatmeal or veggie omelets.
NUTRITIONAL content per slice: 121 calories, 4 g protein, 1 g fat, 24 g
carbohydrae, 156 mg sodium, 3 mg cholesterol
Yields
1 Loaf