Wild Rice and Three-Grain Bread

It took me a while to make this bread because I had to buy wild rice, but it was a good bread. My mom particularly liked this bread. (Of course, my parents don't get to try all my creations.)

Wild Rice and Three-Grain Bread
1 1/3 cups water
2 tsp. yeast
2 tsp. salt
3 Tbsp. honey
3 Tbsp. canola oil
1/3 cup rolled oats
1/2 cup rye flour
1 cup wheat flour
3 cups bread flour
1/2 cup cooked wild rice (drain on paper towels)

Heat the water until warm, between 105ºF and 115ºF. Pour both into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add salt, honey, canola oil, oats, rye flour andwheat flour. Beat well. Cover and let stand 15 minutes.

Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Knead in wild rice. Cover and let rise one hour.

Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375ºF. Glaze loaves with egg and water, and sprinkle with sunflower seeds. Bake 25 to 30 minutes until loaves are golden and wooden skewer comes out clean. Cool on wire rack.