- 1 package (2 tsp) (10 ml) active dry yeast
- 1/3 cup warm water (83 ml) (110F to 115F or 43C-46C)
- 2 cups (500 ml) warm milk (110F-115F or 43C-46C)
- 2 cups (500 ml) whole wheat flour
- ½ cup (125 ml) honey
- 2 tbsp (30 ml) butter melted
- 2 tsp (10 ml) salt
- 4 cups (1 L) bread or all-purpose flour
- 1 cup (250 ml) cooked wild rice, cooled to room temperature
- 1 ¾ cup walnuts (437 ml) toasted and chopped fine
- extra flour for dusting work surface
- drizzle of olive oil for oiling bowl
- 1 egg lightly beaten
- 1 tbsp (15 ml) water
- In a large bowl, dissolve the yeast (without stirring) in the 1/3 cup (83 ml) of the warm water. This should take 10 minutes.
- Add the milk, whole wheat flour, honey, butter, salt and 2 cups (500 ml) of bread flour.
- Using a wooden spoon, beat until smooth.
- Stir in wild rice, walnuts and enough of the remaining bread flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a lightly oiled bowl, turning once to oil the top of the bread round.
- Cover with plastic wrap.
- Let rise in a warm place until doubled in size, about 1 ½ hours.
- Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into rounds. Transfer on to a parchment lined tray 4 inches (10cm) apart.
- Cover loosely with a damp towel and let rise until doubled, about 30 minutes.
- Beat the egg and cold water; brush over loaves using a pastry brush.
- Bake in a preheated oven for 35-40 minutes or until golden brown. (To ensure your bread is fully baked; pick the loaf up and gently tap on the bottom the bread, it should give off a hollow sound).
- Remove from the oven and allow to cool on a wire rack.