Braided Multigrain Loaf Recipes

BRAIDED MULTIGRAIN LOAF

Braided Multigrain Loaf image

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

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (24 pieces).

Number Of Ingredients 15

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

Steps:

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, 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. , 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; 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 until golden brown, 30-40 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 195 calories, Fat 4g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 231mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 3g fiber), Protein 6g protein.

BRAIDED MULTIGRAIN LOAF

Braided Multigrain Loaf image

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 this bread with a little butter. -Jane Thomas, Burnseville, Minnesota

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (24 pieces).

Number Of Ingredients 15

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

Steps:

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, 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. , 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; 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 until golden brown, 30-40 minutes. Remove to a wire rack to cool.

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