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
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.)
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don’t forget to check out all the amazing breads baked by our talented
(For a TRIPLE batch:)
- 2 (1/4-ounce) packages Rapid Rise Yeast
cup warm water
- 1 teaspoon granulated sugar
- 2 cups 2% milk
cup (1 stick) unsalted butter
- 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!
That is one gorgeous loaf of bread. I can see why you wanted to make it again.ReplyDelete
What a beautiful shiny braid! It's almost too pretty to eat... almost!ReplyDelete
You got the perfect crumb Kelly! That bread is beautiful.ReplyDelete
That is beautiful sweet wheat braid. Not only delicous but also perfectly sliced love it.ReplyDelete
what is the best shortening to use?ReplyDelete
We prefer to use non-hydrogenated palm shortening as a much healthier option than Crisco. (We are also allergic to soy which is in the hydrogenated Crisco shortening.) You can use any shortening you like or have on hand, or coconut oil, or you can simply use all butter if you wish.Delete
Love the perfection. Looks absolutely delicious!ReplyDelete
What a gorgeous bread. Lovely golden colour and perfect crumb! - NamitaReplyDelete
This is a amazing braided bread looks just gorgeous!ReplyDelete