1 ¼ Cups warm water
1 Cup rehydrated milk with 1 Tablespoon sweet cream powder
¼ Cup walnut oil
¼ Cup grapeseed oil
¼ Cup molasses
¼ Cup honey
1 ½ Cup cooked wild rice
2 ½ tsp sea salt
½ tsp brown sugar
4 Cups fresh ground wheat flour
3 Cups High gluten bread flour
1 Tablespoon Vital Gluten
1 Tablespoon dough enhancer
2 Tablespoons yeast
Preheat oven to 400°. Combine ingredients, except for yeast, in bowl with bread hook, use only half of flour. Mix until wet. Then add the rest of the flour with yeast on top. Begin kneading until dough pulls away from side of bowl, use additional high gluten flour to incorporate if needed. Knead for about 6 to 7 minutes until you can “form a window”. Remove from bowl and form into 4 (2 lb) loaf or into 6 (12 oz) small loafs, or you can free form 2 to 4 round loafs. Let rise to double. Place in oven and lower temp to 325°. Bake until internal temperature is 180°. This truly a whole grain bread that is great with a Sunday meal, or with salad or with stew. Enjoy!