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Wild Rice-Oatmeal Bread




Source of Recipe


Cooking Light-10/00






List of Ingredients



• 2 cups water, divided
  
• 1/3 cup uncooked wild rice
  
• 1 cup regular oats
  
• 1 teaspoon sugar
  
• 2 packages dry yeast (about 4-1/2 teaspoons)
  
• 1/2 cup warm water (100 degrees to 110 degrees)
  
• 1 cup warm 1% low-fat milk (100 degrees to 110 degrees)
  
• 1/4 cup sugar
  
• 3 tablespoons molasses
  
• 2 teaspoons salt
  
• 5 cups all-purpose flour, divided
  
• Cooking spray
  






Instructions



1. Bring 1 cup water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Drain if necessary. Set wild rice aside.
   
   
2. Bring 1 cup water to a boil in a medium saucepan. Add the oats, and cook over medium-high heat for 2-1/2 minutes or until thick, stirring mixture constantly. Pour the oatmeal into a large bowl. Dissolve 1 teaspoon sugar and yeast in 1/2 cup warm water in a small bowl; let stand for 5 minutes. Add the cooked wild rice, yeast mixture, warm milk, 1/4 cup sugar, molasses, and salt to oatmeal; stir well.
   
   
3. Lightly spoon flour into dry measuring cups; level with a knife. Add 4-1/2 cups flour to oatmeal mixture; stir until blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
   
   
4. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down, and let rest 5 minutes. Roll into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
   
   
5. Preheat oven to 375 degrees.
   
6. Uncover dough. Bake at 375 degrees for 35 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack. Yield: 1 loaf, 16 servings (serving size: 1 slice).