Sweet wheat braid #BreadBakers

This month our Bread Bakers host, A Day in the Life on the Farm, has chosen whole grain breads as our theme.  This was just perfect for me as I have been meaning to make this recipe again for some time.  Did you ever find a recipe, pin it, make it, like it, and then go back to find out the original post is gone?  It has happened to me more than once.  Most of the time I have been able to find either an archived copy, or someone else that made it and actually included the recipe and not just a link back.  I have started just making word files of the recipes I am not willing to lose if the original blog disappears!  Anyway, this was one of those recipes.  It makes such a gorgeous braid!  In fact, the original recipe makes three large braids.  One large braid is more than sufficient for us, though I have included the original batch quantities at the bottom of this post.  It also originally called for agave, but that is super bad for me with its exceptionally high ratio of fructose, so I go with honey.  Feel free to use either.

 

This is originally written to use white whole wheat, (that is whole wheat flour ground from hard white wheat), but it also works with kamut or regular red whole wheat.  I love flax in my bread for a little nutty flavor, but feel free to omit that if you don't have any.  Oh, don't be misled by the name of the bread, this is not an overtly "sweet" loaf, definitely not what you would think of as a typical sweet dough.  It turns out perfect for a wide variety of uses from sweet to savory.

Sweet Wheat Braid

makes one large braid 

 

1¹⁄₂ tsp active dry or instant yeast

2 Tbsp + 2 tsp (38g) lukewarm water

​¹⁄₄ tsp sugar (omit for instant yeast)

²⁄₃ cup (151g) milk

2 Tbsp + 2 tsp 38g (38g) butter

2 Tbsp + 2 tsp (30g) non hydrogenated shortening

1 tsp (5.5g) salt

2 Tbsp + 2 tsp (56g) honey

²⁄₃ cup (80g) all purpose flour or bread flour

2¹⁄₃- 2¹⁄₂ cups (264-282.5g) white whole wheat flour, divided

1 tbsp golden flax seed, ground (optional)

1 egg + 1 yolk

 

1 egg + 1 tbsp water for egg wash

For the dough:

If using active dry yeast, dissolve yeast in warm water with sugar in mixing bowl.  Let stand 10 minutes until foamy.  If using instant yeast, mix yeast directly into flour.

In a small pot, heat up milk to just under a boil to scald.  Add butter, shortening, salt, and honey, and stir until butter and shortening are melted. Cool to lukewarm.

Mix together the bread or all purpose flour, flax seed (if using), half of the white whole wheat flour, yeast, milk mixture and egg + yolk.  Mix for 2 minutes on medium speed with paddle attachment.

Using the dough hook, gradually knead in enough of remaining white whole wheat flour to make soft dough. Knead dough 8 to 10 minutes by hand or with dough hook, until the dough is well developed, smooth and elastic.  Cover and let rise in a warm place until doubled (1 to 1½ hours).

Turn out the dough and divide into three equal pieces. Roll each piece of dough into a 16-17" rope. Place the 3 ropes parallel to each other, pinch together at the top and loosely braid the lengths.  Pinch and turn the ends under the loaf to seal.  Place on a parchment-lined baking sheet.

Cover with a damp towel and let rise in a warm place until doubled. Whisk together the remaining egg and 1 tablespoon water.  Carefully brush on loaves to cover entire surface.

Bake in preheated 350ºF oven for 30 to 35 minutes, covering loosely with foil for the last 10-15 minutes to prevent over-browning. 

 

 

This is a versatile dough that can be used for dinner rolls, cinnamon bread, and even shaped breads.

A tip from the original post: to keep the bottom from over-browning, add a second baking sheet under the first one about 20 minutes into the bake.  (I use air-bake sheets so it is almost never an issue for me.)

 

 

 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

 And don’t forget to check out all the amazing breads baked by our talented bakers. 

• Zesty South Indian Kitchen: Einkorn and Spelt Whole Wheat Flour Sourdough Bread 
• Passion Kneaded: Marble Wheat Loaf 
• Magical Ingredients: Multigrain Carrot Rolls 
• The Wimpy Vegetarian: Oatmeal Rolls with Molasses
• Making Miracles: Seedy Soft Sandwich Bread 
• Culinary Adventures with Camilla: Sourdough Boules with Quinoa, Oats, and Sprouted Seeds
• Food Lust People Love: Sourdough Sprouted Spelt Blini 
• Sneha's Recipe: Spelt Banana Bread 
• A Messy Kitchen: Sweet Wheat Braid
• Karen's Kitchen Stories: Whole Wheat Cinnamon Raisin Bread
• A Day in the Life on the Farm: Whole Wheat Dinner Rolls
• Ambrosia: Whole Wheat Pumpkin Bread 

(For a TRIPLE batch:)

• 2 (1/4-ounce) packages Rapid Rise Yeast
• 1/2 cup warm water
• 1 teaspoon granulated sugar
• 2 cups 2% milk
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup shortening
• 1 tablespoon salt
• 1 cup honey or agave
  
• 2 cups bread flour
• 7 to 7-1/2 cups white whole wheat flour, divided
  
• 4 large eggs
• 1 large egg plus 1 tablespoon water for egg wash

This is the original picture from the community forum post that
disappeared years ago.  So glad I found an archived copy!