Braided Multigrain Loaf
Total TimePrep: 40 min. + rising Bake: 30 min. + cooling
Makes1 loaf (24 slices)
- 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
- 1 large egg
- 1 tablespoon water
- 1/3 cup sunflower kernels
- 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.
Nutrition Facts1 slice: 177 calories, 4g fat (1g saturated fat), 12mg cholesterol, 231mg sodium, 32g carbohydrate (7g sugars, 2g fiber), 5g protein.
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Jul 4, 2020
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.