Wild Rice and Oat Bran Bread

In a large bowl, stir together 1 cup of the bread flour and the yeast; set aside. In a medium saucepan heat and stir milk, honey, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter is almost melted. Add the milk mixture on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, wild rice, oat bran, and as much of remaining bread flour as you can.

Turn out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease the surface. Cover and let rise in a warm place until double in size (1 to 1-1/4 hours).

Punch down dough. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Coat an 8x8x2-inch loaf pan with cooking spray or line with parchment paper; set aside.

Shape dough into a loaf by patting or rolling. To shape by patting, gently pat and pinch dough into a loaf shape, tucking edges beneath. To shape by rolling, on a lightly floured surface, roll dough into a 12x8-inch rectangle. Roll up, starting from a short side. Seal seams with fingertips as you roll.

Place shaped dough in prepared pan. Cover; let rise in a warm place until nearly double in size (30 to 45 minutes). Preheat oven to 375 degrees F.

Bake about 35 minutes to 40 minutes or until bread sounds hollow when tapped. If necessary, cover loosely with foil the last 10 minutes to prevent overbrowning. Remove from pan. Cool on a wire rack.