Ingredients
2 cups whole wheat flour1 cup quick-cooking oats1/2 cup rye flour1 package (1/4 ounce) active dry yeast2 teaspoons salt4 to 4-1/4 cups all-purpose flour2 cups 2% milk1/2 cup honey1/3 cup water2 tablespoons butter1 cup cooked long grain rice, cooledTOPPING:1 large egg, room temperature1 tablespoon water1/3 cup sunflower kernels
Preparation
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.
