Three-Grain Wild Rice Bread

• 1 package (1/4 ounce) active dry yeast
• 1/3 cup warm water (110u0b0 to 115u0b0)
• 2 cups warm 2% milk (110u0b0 to 115u0b0)
• 2 cups whole wheat flour
• 1/2 cup rye flour
• 1/2 cup quick-cooking oats
• 1/2 cup honey
• 2 tablespoons butter, melted
• 2 teaspoons salt
• 4 to 4-1/2 cups bread or all-purpose flour
• 1 cup cooked wild rice, cooled to room temperature
• 1 egg
• 1 tablespoon cold water

1. In a large bowl, dissolve yeast in warm water. Add the milk, whole wheat flour, rye flour, oats, honey, butter, salt and 2 cups bread flour. Beat until smooth. Stir in wild rice and enough remaining bread flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Transfer to two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
4. Beat egg and cold water; brush over loaves. Bake at 375u0b0 for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

active dry yeast, warm water, milk, whole wheat flour, rye flour, oats, honey, butter, salt, bread, rice, egg, cold water

Taken from www.tasteofhome.com/recipes/three-grain-wild-rice-bread/ (may not work)