RCP Super-grainy bread

I made an interesting bread yesterday from a recipe I adapted from a >shudder< bread machine cookbook. It was a earthy, crunch loaf that was great with soup.

Wild Rice, Oat and Polenta Bread

1/4 cup wild rice
1-1/4 c water
2 Tbs oil
scant 3 cups unbleached white bread flour
1/2 cup whole wheat flour
1/2 cup polenta
1/2 cup rolled oats
2 Tbs nonfat dry milk
2 Tbs golden syrup or corn syrup
2 tsp salt
1 pkg instant yeast

Cook wild rice in boiling, salted water until done and ends slightly split.

Mix and then knead all the other ingredients with the 1-1/4 cup water, adding more if needed. Add the drained wild rice at the end and knead well into the dough.

First rising=30-45 min or until doubled.

Punch down, shape into boule. Let rise until almost doubled. Brush with cornstarch solution. Slash top. Bake at 425F 30-35 min or until it is golden and sounds hollow when tapped. Cool on wire rack.

Sounds good, Larry. What kind of soup did you serve with it?

Sounds good, Larry. What kind of soup did you serve with it?

Since I slaved my fingers to the bone with the soup, I opened a can of Progresso Roasted Chicken with Vegetables. There's a laugh in there. I frequently make soup, so when my wife took her first spoonful, she said, "You sure make good soup."

Now there's an endorsement for Progresso. BTW, we're available for TV spots if any Progresso people are logged onto this site. Can you recommend some agents?