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Ingredients

1 1/2 cups water

3/4 cup wild rice

2 1/2 cups warm water (110-115 degrees)

1/2 cup sugar or honey

2 Tbsp active dry yeast

5 cups whole-wheat flour

2 tsp salt

2-4 cups unbleached flour

Directions

In a medium saucepan, bring the 1 1/2 cups water to a boil. Add the wild rice and return to a boil. Reduce the heat to medium low and cook for 45 minutes, or until the water is absorbed. Set aside to cool. Pour the warm water into a large bowl. Stir in 1 Tbsp of the sugar or honey and sprinkle the yeast on top. Set aside to proof for 5 to 10 minutes. Stir in 2 1/2 cups of the whole-wheat flour. Beat well for 3 minutes with an electric mixer (or beat vigorously by hand). Add the salt, wild rice and remaining sugar or honey. Turn out onto a floured counter and knead in the remaining 2 1/2 cups whole-wheat flour and enough of the unbleached flour to form a workable dough. Knead for 10minutes, or until smooth, elastic and only a little sticky. Form into a ball. Lightly coat a large bowl with a little oil. Add the dough and turn the ball to coat with the oil. Cover the bowl and set aside in a warm place (80-85), allowing the dough to rise for 1 hour, or until doubled in size. Lightly oil two 9x5-inch loaf pans. Punch down the dough and divide it in half. Shape the dough into 2 loaves and place in the prepared pans. Cover and let rise in a warm place for 30-45 minutes, or until doubled in size. Preheat over to 350. Bake for 45 minutes, or until the loaves sound hollow when tapped on the bottom. Remove the bread from the pans. Set aside to let cool on a wire rack.

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Minnesota Wild Rice Bread

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