1 envelope active dry yeast
1/3 c. warm water
2 c. milk, scalded, cooled to 105 to 115 degrees
2 tbsp. butter, melted
2 tsp. salt
1/2 c. honey
1/2 c. rolled oats
1/2 c. rye flour
2 c. whole wheat flour
4 to 4 1/2 c. unbleached all-purpose or bread flour
1 c. cooked wild rice

In a large bowl, dissolve yeast in water. Add milk, butter, salt and honey. Stir in oats, rye flour, whole wheat flour, and 2 cups of bread flour to make a soft dough. Add wild rice. Cover and let rest 15 minutes. Stir in enough additional bread flour to make a stiff dough. Turn out onto bread board and knead 10 minutes. Add more flour as necessary to keep dough from sticking.

Turn dough into a lightly greased bowl. Turn over, cover, and let rise until doubled, about 2 hours. Punch down. Knead briefly on lightly oiled board. Divide entire batch into 3 parts; shape each into 3 strands. Braid and place on greased baking sheet to make a wreath. Or divide dough into 2 parts; place each into 9 1/2 x 5 1/2 inch greased bread pan. Let rise until doubled, about 45 minutes. Bake at 375 degrees for 45 minutes.