Cozy Fall Baking

Rake in rave reviews from friends and family with goodies showcasing autumn’s most awesome flavors

Braided Multigrain Loaf Use oats, rye flour, rice and sunflower kernels for a hearty braided bread. It’s so robust, you could make a meal out of it—just add a little butter! —Jane Thomas, Burnsville, MN Prep: 40 min. + rising • Bake: 30 min. Makes: 1 loaf (24 pieces) 2 cups whole wheat flour1 cup quick-cooking oats½ cup rye flour1 pkg. (¼ oz.) active dry yeast2 tsp. salt4 to 4¼ cups all-purpose flour2 cups 2% milk½ cup honey⅓ cup water2 Tbsp. butter1 cup cooked long grain rice, cooled TOPPING 1 large egg, room temperature1 Tbsp. water⅓ 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 120°-130°. Add to dry ingredients; beat on medium speed…

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Taste of Home (Digital) - 1 Issue, October/November 2024

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