Instructions: Ojakangas. The author provided this adaptation to her 16 loaf recipe.

The single loaf recipe can be mixed in the food processor or in the bread machine using the dough cycle (but bake it in the oven). This bread makes a wonderful sandwich, open-faced or otherwise. My favorite way is to spread a slice thickly with hummus and top it with tomato.

Cook raw wild rice according to package directions until very tender; be sure to cool thoroughly before adding to the bread.

Combine warm water, honey and yeast in large mixer bowl. Let stand 5 minutes until yeast bubbles. Add the salt, shortening, rolled oats, wheat flour, rye flour and wild rice; mix at low speed until smooth.

Slowly add the bread flour; turn mixer on low to medium speed for about 10 minutes or until the dough is well mixed, pulls away from the sides of the bowl and has a slightly tacky feel. Cover and let rise until doubled

(about 1 hour).

Shape into an oblong or round loaf. Place on lightly greased pan. Cover, and let rise until almost doubled, about 45 minutes. Brush loaf with the egg-water mixture and sprinkle with the sunflower seeds. Slash loaf with a sharp blade in two or three places.

Bake in a 375 degree oven for 35 to 40 minutes. Cool on a rack, and slice for serving.

Makes 10 generous slices per loaf.

NOTES :
This recipe makes a very nice loaf of bread. Kathleen

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