Braided Multigrain Loaf Recipe

Braided Multigrain Loaf Recipe
Braided Multigrain Loaf Recipe photo by Taste of Home
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Braided Multigrain Loaf Recipe

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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
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 30 min. + cooling

Ingredients

  • 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
  • TOPPING:
  • 1 large egg
  • 1 tablespoon water
  • 1/3 cup sunflower kernels

Directions

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

  • 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
  • TOPPING:
  • 1 large egg
  • 1 tablespoon water
  • 1/3 cup sunflower kernels
  1. 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.
  2. 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.
  3. 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.
  4. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
  5. 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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