to 4-1/2 cups bread flour or unbleached all-purpose flour
2
cups whole wheat flour
1/2
cup rye flour
1/2
cup uncooked rolled oats
1
cup cooked wild rice
1
egg, beaten with 1 tablespoon water
1/2
cup hulled sunflower seeds
In large bowl, dissolve yeast in water. Add milk, honey, butter and salt. Stir in 2 cups bread flour, whole wheat flour, rye flour and oats to make a soft dough. Add wild rice; cover and let rest 15 minutes. Stir in enough additional bread flour to make a stiff dough. Turn dough out onto board and knead 10 minutes. Add more flour as necessary to keep dough from sticking. Turn dough into lightly greased bowl; turn dough over to coat. Cover and let rise until doubled, about 2 hours. Punch down dough. Knead briefly on lightly oiled board. To shape dough, divide into 3 portions; roll into long strands. Braid strands and place on greased baking sheet in wreath shape, or divide in half and place each half in greased 9-1/2×5-1/2-inch loaf pans. Let rise until doubled, about 45 minutes. Brush tops of loaves with egg mixture; slash loaves if desired. Sprinkle with sunflower seeds. Bake at 375°F 45 minutes or until loaves sound hollow when tapped.
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