Categories: Bread
Ingredients
- 1 1/2 cup(s) flour, bread
- 1 package(s) active dry yeast
- 1 cup(s) milk, fat-free
- 2 tablespoon honey
- 2 tablespoon butter
- 3/4 teaspoon salt
- 1 cup(s) flour, whole-wheat
- 3/4 cup(s) rice, wild, well-drained and cooled
- 1/3 cup(s) oat bran cooking spray
Directions
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In a large bowl, combine 1 cup of the bread flour and the yeast; set aside.
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In a small saucepan, heat and stir milk, honey, butter, and salt just until warm (120°F to 130°F) and butter almost melts.
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Add milk mixture to flour mixture.
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Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly.
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Beat on high speed for 3 minutes.
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Using a wooden spoon, stir in whole wheat flour, cooked wild rice, oat bran, and as much of the remaining bread flour as you can.
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Turn out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball.
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Lightly coat a large bowl with nonstick cooking spray.
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Place dough in bowl, turning once to grease surface of dough.
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Cover; let rise in a warm place until double in size (about 1 hour).
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Punch down dough.
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Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.
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Meanwhile, lightly coat an 8×4×2-inch loaf pan with nonstick cooking spray.
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Shape dough into a loaf by patting or rolling.
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To shape dough by patting, gently pat and pinch dough into a loaf shape, tucking edges beneath.
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To shape dough by rolling, on a lightly floured surface, roll dough into a 12×8-inch rectangle.
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Roll up starting from a short side.
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Seal seams with fingertips as you roll.
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Place shaped dough in prepared pan.
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Cover and let rise in a warm place until nearly double in size (about 30 minutes). Meanwhile, preheat oven to 375°F.
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Bake about 35 minutes or until bread sounds hollow when lightly tapped (if necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking).
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Immediately remove bread from pan.
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Cool on wire rack.