Autumn is right around the corner, and that means soup season. There is nothing that tastes better than fresh bread with a nice warm bowl of soup. This wild rice bread is a great accompaniment to any of your fall soups!
Ingredients:
- 2 cups of milk
- 2 cups of water
- 3 packages of dry yeast or 1 large cake
- 1/4 cup honey
- 4 tsp. salt
- 4 tsp. melted lard
- 10 cups of Swany White Wild Rice Flour
Directions:
- Scald milk and add water.
- Dissolve yeast in the warm liquid.
- Add honey, salt, and melted lard.
- Place in bowl large enough to mix the dough, and add flour 2 1/2 cups at a time, kneading until smooth and elastic. (Adding additional flour if needed.)
- Place in a large, warm and slightly oiled bowl and let rise un til double.
- Punch down and allow to rise a second time.
- Split and place in greased bread pans and let rise once again until doubled in size.
- Bake for 10 minutes at 425 degrees, then reduce to 350 degrees and bake for 25-30 minutes