There is something satisfying about making bread at home and this is one of my favorites. I am still a little bit “scared” about making bread (it seems like magic), but I am getting more used to it.
I found this recipe on epicurious.com many years ago. I think I started making this when we lived in Atlanta back in 2002. I like the original recipe, but thought it needed more seeds, so I added pepitas, amaranth and sesame seeds. And it is delicious out of the oven with just a bit of sweet butter! It also makes great toast. Bread with seeds and wild rice! What could be better?!? This is the Epicurious recipe with a few minor changes.
DAKOTA SEED BREAD
1/2 cup wild rice, rinsed
2 1/2 cups warm water (105°F. to 115°F)
2 tablespoons honey
1 envelope dry yeast
3 cups whole wheat flour
1 cup nonfat dry milk powder
3/4 cup roasted shelled sunflower seeds
½ cup pepitas (hulled pumpkin seeds), toasted lightly
2 tablespoons amaranth
2 tablespoons white sesame seeds
1/2 cup toasted wheat germ
1/4 cup vegetable oil
2 teaspoons salt
2 1/2 cups (about) bread flour
1 large egg beaten with 2 tablespoons water
Place the wild rice in a pot boiling and salted water. Cook, partially covered, until very tender (about 40 minutes). Drain and let it cool completely.
Stir warm water and honey in a stand-mixer bowl. Sprinkle the yeast over the water and let it sit until foamy, about 8 minutes.
Add the wild rice, whole wheat flour, dry milk, sunflower seeds (1/2 cup), pepitas, amaranth, sesame seeds, wheat germ, oil and salt. Using the dough hook, stir until well blended. Gradually mix in enough bread flour to form the dough. Cover the dough with a kitchen towel and let it rest 15 minutes.
Take out dough and place it on a floured surface. Knead the dough until smooth and elastic, adding more bread flour if it gets sticky, about 10 minutes.
Oil a large bowl. Form the dough into a ball and add it to the bowl, turning to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.
Line a large baking sheet with parchment paper or aluminum foil. Punch down the dough and place it on a lightly oiled surface.
Knead briefly and divide the dough into 2 pieces. Roll each piece between the work surface and your palms into 12×3-inch loaves. Transfer the loaves to the oiled baking sheet, spacing them evenly. Cover the loaves with a kitchen towel and let them rise in a warm area until almost doubled, about 45 minutes.
Preheat the oven to 375°F. Brush the loaves generously with the egg mixture. Sprinkle the loaves with 1/4 cup sunflower seeds. Using sharp knife, cut 3 slashes crosswise in surface of each loaf. Bake until golden and slightly brown, about 35 minutes. When done, transfer loaves to cooling racks. Slice as desired.