-Cook the wild rice according to package directions. Cool. *Note - I used beef stock in place of the water to cook the rice for added flavor.
-Combine all the ingredients in a large bowl and stir well with a wooden spoon. OR place all the ingredients into the bowl of a stand mixer using the dough hook to incorporate the ingredients. *Note - The dough will be shaggy, and some of the flour will not be fully incorporated.
-Turn the dough out onto your work surface and allow the dough to rest for 5-10 minutes.
-After the dough has rested, knead the dough until it is reasonably soft and elastic. *Note - If the dough still seems too dry, add a touch more water and continue kneading. If the dough seems too wet and sticky, add a touch more flour and continue kneading.
-Place the dough in an oiled bowl and cover with plastic wrap.
-Place the dough in a warm, draft-free place for 90 minutes (or until the dough has doubled in bulk).
-Punch the dough down, divide it in half.
-Form 2 round rustic loaves onto two parchment-lined baking sheets.
-Allow the loaves to rise again until doubled (about 90 minutes).
-Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
-In a small bowl, stir together the egg and water. Brush the egg wash evenly but gently over each loaf.
-Bake the loaves in the preheated oven for 30 minutes or until they're golden brown, and they sound hollow when tapped.
-Cool completely on a wire rack.