Total Calories: 983
* "Attach large bows made from wired floral ribbon around wreaths. The wreath for human consumption should be covered with plastic wrap." Thaw frozen dough overnight in the refrigerator. On a lightly floured board, knead the three loaves of dough together into one large smooth ball. Divide dough in half. Cover one portion with a bowl. Cut other portion of dough into three equal pieces and form each into a 24-inch rope. Place the three ropes side by side and braid loosely.
Grease the outside of an ovenproof 6-ounce custard cup. Place upside down on a large greased baking sheet or 12-inch pizza pan. Gently lift braided dough to baking sheet and form a wreath around cup, moistening end with water, overlapping, and pinching ends together. Cover with a damp towel and let rise in a warm place, free from drafts, until almost doubled, about 45 minutes. Repeat with second portion of dough. Twist piece of wire to form a 3-inch loop and insert into one wreath to form a hanger. (This wreath is for the birds.) Cover and let rise.
Preheat oven to 375°. In a small bowl, beat egg with water. In another bowl, combine 2 teaspoons of desired seeds and/or oats.
Bake wreaths 15 minutes. Remove wreath without hanger and glaze with egg mixture sprinkle evenly with 2 teaspoons seeds-oats mixture. Continue baking 15 to 20 minutes longer until wreaths sound hollow when bottoms are tapped with fingers. If wreaths brown too quickly, cover loosely with foil. Cool on wire racks.
WREATH FOR BIRDS: Sprinkle about 1 cup of the birdseed on a clean baking sheet. In a small saucepan over low heat, bring corn syrup to a boil and boil 1 minute remove from heat. Brush syrup on back of wreath baked with hanger place on birdseed. Brush top and sides of wreath with syrup and generously sprinkle with remaining birdseed. Let dry on a wire rack for several days.