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Braided Multigrain Loaf

Total Time

Prep: 40 min. + rising Bake: 30 min.

Makes

1 loaf (24 pieces)

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
Braided Multigrain Loaf Recipe photo by Taste of Home
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Ingredients

  • 2 cups whole wheat flour
  • 1 cup quick-cooking oats
  • 1/2 cup rye flour
  • 1 package (1/4 ounce) active dry yeast
  • 2 teaspoons salt
  • 4 to 4-1/4 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, room temperature
  • 1 tablespoon water
  • 1/3 cup sunflower kernels

Directions

  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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover 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; 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 until golden brown, 30-40 minutes. Remove to a wire rack to cool.

Nutrition Facts

1 piece: 195 calories, 4g fat (1g saturated fat), 12mg cholesterol, 231mg sodium, 36g carbohydrate (7g sugars, 3g fiber), 6g protein.

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