1) 2 T active dry yeast
2) pinch sugar
3) 1/2 c warm water, see hint below
4) 2 c warm milk ( 105 to 115 degrees)
5) 1/2 c maple syrup
6) 4 T butter, melted
7) 5 to 5 1/2 c bread flour
8) 1 T salt
9) 1 c cooked wild rice
10) 1/2 c cornmeal
11) 1 1/2 c oats
Sprinkle 1) and 2) over 3)
Stir to dissolve, rest 10 min.
In large bowl with whisk or electric mixer, mix 4) to 6)
Add 1 c 7) to 11)
Beat till smooth
Add yeast mix and 1/2 c 7)
Beat 2 min
Add remaining 7) 1/2 c at a time till dough clears sides of bowl
Turn out onto floured board and knead 5 min
Add a bit more flour as you go to prevent sticking
Place in deep buttered bowl, cover with plastic wrap and rise 1 1/2 hrs
turn out onto floured board and divide into 3 parts
Place in buttered loaf pans, cover rise 45 mins
Oven 375
Bake 35 - 40 mins
Remove from pans to cool on rack
💜 This bread has a light airy texture that is fabulous toasted with butter!
I made only 2 loaves with it and it was too much for the loaf pans. Tops ballooned up and out to the sides, then fell a bit in the baking. Still was fabulous, though!
HINT: To make lukewarm water mix 1 1/2 c cold water with 1/2 c boiling water.
