Braided Multigrain Loaf
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 2% 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
Reviews
I cut recipe in half and used the bread machine, although I did braid it and bake it in the oven. While the taste was delicious, the texture was not. Too yeasty, too moist, didn't rise, rather spread out more. Needs reworking. Perhaps using uncooked cream of rice cereal would be better than using cooked rice.