• Baking Time 25- 30 minutes
  • Preparation Time 20 minutes plus 1 hour 55 minutes rising time
  • Makes 2 loaves
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 tsp sugar
  • 1 cup water, warm
  • 2 envelopes active dry yeast (2 1/4 tsp/11 mL)
  • 1 cup milk, warm
  • 3 tbsp granulated sugar
  • 2 tsp salt
  • 1/4 cup butter
  • 2 eggs, beaten
  • 7 cups Robin Hood® Best For Bread Multigrain Flour Blend
  • 1 egg yolk
  • 2 tbsp water
  • 1/4 cup sesame or poppy seeds

Serving Size: 2 loaves


Serving Size: 2 loaves

  • Dissolve 2 teaspoons (10 mL) sugar in 1 cup (250 mL) warm water, in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  • Stir 3 tablespoons (45 mL) sugar, salt, butter and eggs into warm milk. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
  • Stir in 4 1/2 cups (1125 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.
  • Knead dough, adding more flour as necessary, until it is smooth, elastic and no longer sticky (about 10 minutes).
  • Place in lightly greased bowl. Turn dough to greased top. Cover with parchment paper and tea towel.
  • Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
  • Punch Down. Turn out onto lightly floured board and divide into 2 equal portions. Round up each portion. Cover and let rest for 10 minutes.
  • Roll one portion into 9" x 14" (23 cm x 35 cm) rectangle. Cut lengthwise into 3 equal strips. Fold each strip lengthwise in half and seal edges together. With seam side down, braid the 3 strips together. Repeat with remaining dough to form another braided loaf.
  • Place each braid on baking sheets lined with parchment paper. Tuck ends under to make neat looking loaves. Cover with tea towel.
  • Let rise in warm place until doubled (30 to 45 minutes).
  • Preheat oven to 350°F/180°C.
  • Brush loaves with egg yolk beaten with 2 tablespoons (25 mL) water. Sprinkle with sesame or poppy seeds.
  • Bake in preheated oven for 25 to 30 minutes. Remove from baking sheets immediately and cool on wire racks.


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