Braided Multigrain Loaf

• 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

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 120u0b0-130u0b0. 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, 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.
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
4. and braid. Shape into a ring. Pinch ends to seal; tuck under.
5. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375u0b0.
6. 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.

whole wheat flour, oats, rye flour, active dry yeast, salt, allpurpose, milk, honey, water, butter, rice, egg, water, sunflower kernels

Taken from www.tasteofhome.com/recipes/braided-multigrain-loaf/ (may not work)