Braided Multigrain Loaf

Name: Braided Multigrain Loaf
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 1 loaf (24 slices).
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

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

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.

Originally published as Bonnie's Three Grain Bread in Holiday & Celebrations Cookbook 2014