Wild Rice Bread

I was scared to try this recipe because I have never made bread before. I followed the recipe exactly and this is some really good bread! I cooked 3 cups of wild rice because my menu next week has a recipe with wild rice in it. Want to more about cooking and storing wild rice? Click Here.
2 loaves
3 ½ to 4 cups bread flour
2 cups whole wheat flour
2 (¼ oz.) packages quick-rise dry yeast
2 ½ teaspoons salt
1 cup whole milk
1 cup water
¼ cup honey
¼ cup unsalted butter
2 cups cooked wild rice
-softened butter
1. In a large mixing bowl, combine 1 cup bread flour, 2 cups whole wheat flour, yeast and salt.
2. In a saucepan heat milk, water, honey and butter to 120° to 130° (butter does not need to melt). Add to the flour mixture.
3. Blend at low speed until moistened. Beat 3 minutes at medium speed.
4. By hand stir in wild rice and add enough remaining bread flour, ½ cup at a time, to make a soft dough that pulls from side of bowl.
5. Turn dough onto a floured surface; knead until smooth and elastic (5-8 minutes), adding flour as necessary to prevent sticking. Placed in a greased bowl; turn dough greased side up. Cover; let rise in a warm place until double (30-40 minutes).
6. Grease (8½ x 4½ inch) 2 loaf pans. Punch dough down; turn onto lightly floured surface, and divide into 2 parts. Cover with the bowl and let rest 15 minutes.
7. With a rolling pin, roll one part into a 6×14 inch rectangle. Starting with 6 inch end, roll dough up tightly, pressing dough into roll with each turn. Pinch edge and ends to seal. Place in pan. Repeat with other half of dough.
8. Cover dough and let rise until double, 20-25 minutes. Dough will be about 1 inch above pan at highest point.
8. Preheat oven to 375°.
10. Bake until golden brown and loaves sound hollow when lightly tapped, 35-40 minutes. *Top will become golden after approx. 15 minutes of baking allow to cook the full 35 minutes and the loaf sounds hollow.
11. Remove from pans and cool on a wire rack. Brush tops with softened butter after 10 minutes of cooling.

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