Wholesome Grain and Seed Bread 

 To make a single loaf, use the amounts of ingredients indicated in brackets. 
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. Makes 16 loaves


1 gallon (16 c.) warm water (about 110 degrees) [1 c.]
2 c. honey [2 tbsp.]
1/3 c. active dry yeast [1 pkg. or 1 tbsp.]
¼ c. salt [1½ tsp.]
2 c. shortening or oil [2 tbsp.]
4 c. uncooked quick rolled oats [¼ c.]
4 c. (1 lb.) whole wheat flour [¼ c.]
4 c. (1 lb.) dark rye flour [¼ c.]
4 c. cooked and very well-drained wild rice* [¼ c.]  see note below*
8 to 10 lb. bread flour [2¼ c.]

Egg wash and Topping:

1 or 2 eggs, beaten with 2 tbsp. or more water
Toasted, salted sunflower seeds
or roll loaves in egg mixture and then into a mix of sesame seed, poppy seeds, and flax seeds.
All these seeds taste wonderful when cooked and toasted onto the bread crust!
Seeds are available at any health food store.


*To make 4 cups cooked wild rice, cook 1 cup raw 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). 

Divide the large batch of dough into 16 parts and shape each into an oblong or round loaf. 
Cover with seeds now for encrusted loaves, or later for top covered only. 
Place on lightly greased pans, 4 or 5 loaves per large sheet pan. Cover, and let rise
 until almost doubled, about 45 minutes.

Brush loaves with the egg-water mixture and sprinkle with the sunflower seeds.
 Slash loaves with a sharp blade in two or three places. 

Bake in a 375-degree regular oven for 35 to 40 minutes, or in a commercial convection
 oven set at 350 degrees for about 20 minutes or until a wooden skewer inserted
 through the loaf comes out clean and dry. Cool on a rack, and slice for serving.
 Makes 16 loaves [or 1 loaf], each with 10 generous slices per loaf.