Ingredients
3 cups whole wheat flour3 cups all-purpose flour2 packages (1/4 ounce each) active dry yeast2-1/2 teaspoons salt1 cup water1 cup fat-free milk1/4 cup butter, cubed1/4 cup honey2 cups cooked wild rice
Preparation
In a large bowl, combine the whole wheat flour, 1 cup all-purpose flour, yeast and salt. In a small saucepan, heat the water, milk, butter and honey to 120°-130°. Add to dry ingredients; beat until smooth. Stir in the wild rice and enough remaining all-purpose flour to form a stiff dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool completely.
