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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
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.