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.