I love this hearty, chewy loaf that uses oats, rye flour, rice and sunflower seeds. It's so robust, you could almost make a meal out of a little butter and a piece of this bread.—Jane Thomas, Burnseville, Minnesota
- 2 cups whole wheat flour
- 1 cup quick-cooking oats
- 1/2 cup rye flour
- 2 packages (1/4 ounce each) active dry yeast
- 2 teaspoons salt
- 3 cups all-purpose flour
- 2 cups milk
- 1/2 cup honey
- 1/3 cup water
- 2 tablespoons butter
- 1 cup cooked long grain rice, cooled
- 1 egg
- 1 tablespoon water
- 1/3 cup sunflower kernels
- In a large bowl, mix whole wheat flour, oats, rye flour, yeast, salt and 1 cup all-purpose flour. In a small saucepan, heat milk, honey, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 1 cup all-purpose flour; beat 2 minutes longer. Stir in rice and enough remaining flour to form a stiff dough.
- Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 5 minutes. Roll each portion into an 18-in. rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal; tuck under.
- Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
- For topping, in a small bowl, whisk egg and water; brush over dough. Sprinkle with sunflower kernels. Bake 30-40 minutes or until golden brown. Remove to a wire rack to cool. Yield: 1 loaf (24 slices).
Originally published as Braided Multigrain Loaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2014
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