Wild Rice Walnut B?rd

In large bowl, dissolve sugar in 1/2 cup (125 mL) of the warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Stir in remaining water, honey, oil and salt.

Stir multigrain flour and 1-1/2 cups (375 mL) of the white bread flour into yeast mixture, 1 cup (250 mL) at a time, to make slightly sticky dough. Stir in rice and nuts.

Turn out onto floured surface; knead until smooth and elastic, about 10 minutes, adding as much of the remaining white flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/4 hours.

Line 2 baking sheets with parchment paper or grease; set aside. Punch down dough; turn out onto lightly floured surface. Divide into thirds. Pat each into 9- x 5-inch (23 x 12 cm) rectangle; starting at long side, tightly roll up. Shape each into elongated oval with tapered ends and thick centre; pinch seams. Place on prepared pans. Cover and let rise in warm draft-free place until doubled in bulk, about 45 minutes.

Generously dust loaves with some of the remaining white flour. Using serrated knife, slash top of each crosswise 3 times.

Arrange racks in top and bottom thirds of oven. Heat oven to 400°F (200°C). Spray oven with water 6 to 10 times or until steamy, avoiding oven lightbulbs. Immediately place bread in oven; bake for 3 minutes. Spray again with water. Bake, rotating and switching pans halfway through, until loaves sound hollow when tapped on bottoms, about 40 minutes. Let cool on racks. (Make-ahead: Store in airtight container for up to 2 days. Or wrap in plastic wrap then heavy-duty foil and freeze for up to 2 weeks.)