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Wild Rice Bread

3 1/2 to 4 cups bread or all purpose flour

2 cups whole wheat flour

2 (1/4 ounce) packages quick rise dry yeast

2 1/2 teaspoons salt

1 cup milk

1 cup water

1/4 cup honey

1/4 cup butter or margarine

2 cups cooked wild rice (Nature's Quick Cook Rice is perfect for this recipe)

- softened butter

In large mixer bowl combine 1 cup bread flour, whole wheat flour, yeast, and salt.  In saucepan heat milk, water, honey, and butter to 120 to 130 degrees.  Butter does not have to melt.  Add flour to mixture, blend at low speed until moistened.  Beat 3 minutes at medium speed.  By hand, stir in wild rice and enough remaining flour to make a soft dough that pulls away from the side of the bowl.  Turn dough on to floured surface, knead until smooth and elastic, 5 to 8 minutes, adding flour if necessary to prevent sticking.  Place in greased bowl; turn dough greased side up.  Cover let rise in warm place until double. 30 to 40 minutes.

Grease 2 - 8 1/2 x 4 1/2 inch loaf pans.  Punch dough down, turn on to lightly floured surface, and divide into 2 parts.  Cover with bowl and let rest 15 minutes.  Roll each part into 6 x 14 inch rectangle.  Starting with narrow end, roll up tightly pressing dough into roll with each turn.  Pinch edges and ends to seal.  Place in pans.  Preheat oven to 375 degrees.  Cover dough let rise until double.  20 to 25 minutes.  Dough will be about 1 inch above pan at highest point.  Bake until golden brown and loaves sound hollow when lightly tapped, 35 to 40 minutes.  Remove from pans, cool on wire racks.  Brush top of loaves with melted butter.   Makes 2 loaves of Wild Rice Bread.