Braided Multigrain Egg Bread | Recipes

Braided Multigrain Egg Bread

(90) Ratings:
Prep Time:
Baking Time:
Makes:2 loaves

Your family and friends will think you spent hours preparing it, but this delicious recipe with a rich, golden colour is surprisingly easy to make.


2 tsp 10 mL sugar
1 cup 250 mL water, warm
2 envelopes 8 g each active dry yeast (2 1/4 tsp/11 mL)
1 cup 250 mL milk, warm
3 tbsp 45 mL granulated sugar
2 tsp 10 mL salt
1/4 cup 50 mL butter
2 eggs, beaten
7 cups 1750 mL Robin Hood® Best For Bread Multigrain Flour Blend
1 egg yolk
2 tbsp 25 mL water
1/4 cup 50 mL sesame or poppy seeds


  1. 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.
  2. 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.
  3. 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.
  4. Knead dough, adding more flour as necessary, until it is smooth, elastic and no longer sticky (about 10 minutes).
  5. Place in lightly greased bowl. Turn dough to greased top. Cover with parchment paper and tea towel.
  6. Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
  7. 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.
  8. 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.
  9. Place each braid on baking sheets lined with parchment paper. Tuck ends under to make neat looking loaves. Cover with tea towel.
  10. Let rise in warm place until doubled (30 to 45 minutes).
  11. Preheat oven to 350°F/180°C.
  12. Brush loaves with egg yolk beaten with 2 tablespoons (25 mL) water. Sprinkle with sesame or poppy seeds.
  13. Bake in preheated oven for 25 to 30 minutes. Remove from baking sheets immediately and cool on wire racks.


  • This recipe makes 2 loaves but can be halved to make only 1.

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