Whole Wheat Braided Bread Recipe

Name: Whole Wheat Braided Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Active Dry Yeast; 1/2 cups Warm Water, About 100u00b0F; 2-1/2 Tablespoons Sugar (I Used Cane Sugar); 1 cup Milk (I Used Almond Milk); 2 Eggs; 1 Tablespoon Salt; 4-1/4 cups Whole Wheat Bread Flour; A Bit Of Grease (margarine) For The Rising Bowl; Semolina Flour (for The Baking Sheet); 1 Egg White (to Brush At The End); White Sesame Seeds For The Top (optional)

Servings: persons

1 Tablespoon Active Dry Yeast
1/2 cups Warm Water, About 100u00b0F
2-1/2 Tablespoons Sugar (I Used Cane Sugar)
1 cup Milk (I Used Almond Milk)
2 Eggs
1 Tablespoon Salt
4-1/4 cups Whole Wheat Bread Flour
A Bit Of Grease (margarine) For The Rising Bowl
Semolina Flour (for The Baking Sheet)
1 Egg White (to Brush At The End)
White Sesame Seeds For The Top (optional)

1
1. In a big mixing bowl, add in the yeast, warm water and sugar together. Mix a bit and let it stand for 15 minutes so the yeast has the time to bubble.
2
2. Add the milk, eggs, salt and 1 cup of flour to the yeast mixture and mix well together before adding the remaining flour, 1 cup at the time. If you have an electric mixer, I suggest you start with the regular whipping attachment and you transfer to the dough attachment when you're adding the remaining flour till it forms a ball that cleans the side of the bowl.
3
3. Transfer your ball of dough on a lightly floured surface (this is where you will need some upper body strength) and knead the dough for about 10 minutes. I know it might sound like a lot but it's so worth it. Try not to cheat on the kneading because that's what makes your bread puffier and fluffier. As time passes, you'll feel the dough's texture changing a bit and by the last 2 minutes, it will be a lot easier to knead because of all the air pockets you added by working the dough.
4
4. When that is done, place the ball of dough in another big mixing bowl that you previously greased. Cover the bowl with a warm, damp and clean white rag and let it rise for 1 hour in a warm place.
5
5. When the dough has doubled in size, punch it to remove the excess air and form another ball with it. Once the ball is formed, split it in half then split each ball in 3. In the end, you should have in front of you 6 mini balls of dough. Take each ball and roll them into 6 ropes approximately 12 inches in length. Take the ropes and pinch the ends to merge them together before braiding them. Tuck each end under the bread and transfer it to a baking sheet covered in semolina flour. Cover again with a warm and damp rag and let rise again for 1 hour.
6
6. When the breads doubles in size again, brush with egg white and add toasted sesame seeds on the top as decoration. Put the bread in a preheated 350u00b0F oven for 25 to 30 minutes (mine took exactly 26 minutes). Transfer onto a cooling rack when it's done and enjoy!

699

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tablespoon Active Dry Yeast, 1/2 cups Warm Water, About 100u00b0F, 2-1/2 Tablespoons Sugar (I Used Cane Sugar), 1 cup Milk (I Used Almond Milk), and more.

Yes, Whole Wheat Braided Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Braided Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions