Pour the water and oil into the bread machine pan. Sprinkle the white and whole-wheat flours over the water, then add the polenta, rolled oats, and dry milk; make sure the water is completely covered. Add the honey and the salt in separate corners of the bread pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting and press start. Add the cooked wild rice when the machine beeps or during the last 5 minutes of kneading.
When the dough cycle has finished turn the dough out onto a lightly floured surface. Punch the dough down gently. Divide the dough into six equal pieces. Shape each piece into an oblong mini loaf about 5 inches in length. Place the six mini loaves widthwise, side by side, in a lightly oiled 9 x 5-inch loaf pan. Cover the dough with lightly oiled plastic- wrap and let it rise in a warm spot 30 to 45 minutes or until the dough almost reaches the top of the pan. Set the Global Sun Oven out to preheat while the bread is rising. Bake the loaf in the Sun Oven until golden and sounds hollow when tapped, 45 minutes to an hour. Turn the loaf out onto a rack to cool.
This Sun Oven Wild Rice Bread recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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