SESAME WHEAT BRAIDS
When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids a blue ribbon and best of show award! -Nancy Montgomery, Hartville, Ohio
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Add sugar and oil; mix well. Stir in whole wheat flour; let stand until the mixture bubbles, about 5 minutes. , In a small bowl, beat eggs and water. Remove 2 tablespoons to a small bowl; cover and refrigerate. Add remaining egg mixture and salt to batter; mix until smooth. Add 4 cups all-purpose flour and beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide in half. Divide each half into thirds., Shape each into a rope about 15 in. long. Place 3 ropes on a greased baking sheet; braid. Pinch each end firmly and tuck under., Repeat, placing second braid on the same baking sheet. Brush braids with the reserved egg mixture; sprinkle with sesame seeds. Let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes. Remove from baking sheet to cool on a wire rack.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
WHOLE-GRAIN BREAD
Sub processed flour with whole grains and you can indulge in bread again -- guilt free.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-inch loaf
Number Of Ingredients 11
Steps:
- Stir whole-wheat flour, bran, and 1 cup water in a bowl. Let stand 30 minutes.
- Stir milk and 1 tablespoon sugar in a bowl until sugar dissolves. Stir in yeast. Let stand until foamy, about 5 minutes.
- Put whole-wheat flour mixture, milk mixture, remaining 3 tablespoons sugar, the cornmeal, 3 tablespoons oats, the ground flaxseed, and salt into the bowl of an electric mixer fitted with the dough hook; mix on medium-low speed until combined. Add 2 1/2 cups bread flour; mix until dough is tacky, but not sticky, about 2 minutes (if dough is too sticky, add more flour, 1 teaspoon at a time). Continue kneading until dough is soft and elastic, about 5 minutes more.
- Coat a large bowl with cooking spray. Add dough to bowl; turn to coat. Cover loosely with plastic wrap. Let dough rise in a warm, draft-free place until doubled in bulk, about 1 hour (or refrigerate overnight; bring to room temperature).
- Turn out dough onto a work surface; shape into a loaf about 9 inches long. Using a spray bottle, mist with water; sprinkle top with remaining 2 teaspoons oats and the whole flaxseed. Coat a 9-by-5-inch loaf pan and a piece of plastic wrap with cooking spray. Transfer loaf to the pan, and cover lightly with the plastic wrap. Let stand until doubled in bulk, about 45 minutes.
- Preheat oven to 400 degrees. Mist oven with water; place loaf in oven. Bake 5 minutes; mist oven again. Continue to bake, rotating pan once, until well browned, 25 to 30 minutes. Unmold bread onto a wire rack; return to oven, and bake directly on oven rack 5 minutes more. Remove from oven; let cool completely on rack.
Nutrition Facts : Calories 131 g, Cholesterol 1 g, Fiber 2 g, Protein 5 g, Sodium 128 g
HONEY WHOLE WHEAT CHALLAH
Challah, the delicious and beautiful braided bread traditionally served at the Friday night Jewish Sabbath meal, is made with the addition of whole wheat, and sweetened with honey. This slow-rise recipe is designed for flexibility, so split-second timing isn't necessary. This is a wonderful bread for a first-time breadmaker. Braid with a 3 or 4-strand braid, and sprinkle with sesame or poppy seeds.
Provided by Bobbie Kramer
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Time 3h45m
Yield 18
Number Of Ingredients 12
Steps:
- In a large bowl, mix yeast, warm water and 1 cup of bread flour into a thin batter, and let stand until the mixture shows frothy bubbles, about 10 minutes. Stir in vegetable oil, honey, 3 eggs, and salt until well combined. Beat in 2 more cups of bread flour and the whole wheat flour, alternating flours by cupfuls, until the dough is too stiff to stir in more flour.
- Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a plastic bag, and let rise in a warm, draft-free place until doubled, 1 to 2 hours.
- Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 3 equal-sized pieces. Cut the first piece into 3 equal parts. Set the rest of the dough aside under a cloth to prevent drying out while you braid the first loaf.
- Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other 2 loaves, place them on a baking sheet lined with parchment paper, and let rise until doubled, 45 minutes to 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Beat 1 egg with 1 teaspoon of water in a small bowl, and brush the egg mixture over the braided challah loaves. Sprinkle with sesame seeds.
- Bake in the preheated oven until the tops are a deep golden brown and the loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 31.5 g, Cholesterol 41.3 mg, Fat 6.8 g, Fiber 3.1 g, Protein 6.5 g, SaturatedFat 1.2 g, Sodium 276.8 mg, Sugar 5.4 g
More about "whole wheat braids recipes"
MILLIE'S WHOLE WHEAT CHALLAH RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (25)Total Time 3 hrs 10 minsServings 16Calories 165 per serving
- Combine all of the ingredients and mix and knead them — by hand, mixer, or bread machine — until you have a soft, smooth dough., Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk., Lightly grease (or line with parchment) a baking sheet., Gently deflate the dough, and transfer it to a lightly greased work surface.
- Divide it into three equal pieces, shape each piece into a rough log, cover the pieces, and let them rest for 10 minutes., Roll each piece of dough into an 18" rope.
- Place the three pieces of dough side by side on the prepared pan, and braid them, squeezing the ends together, then tucking them neatly underneath., Cover the braid gently with lightly greased plastic wrap or a proof cover, and allow it to rise for about 1 hour, until it's puffy, but not doubled in bulk., Preheat the oven to 375°F., Bake the bread for 20 minutes, tent it with foil and bake for an additional 10 minutes, until it's a deep, golden brown, and an instant-read thermometer inserted into the center registers 190°F., Remove it from the oven, and after a minute or so carefully transfer it to a rack.
EASY BRAIDED WHOLE WHEAT BREAD - CRISTINA'S KITCHEN
From cristinaskitchen.com
5/5 (1)Category OvenCuisine Oven
ONE-HOUR BRAIDED HONEY WHOLE WHEAT BREAD - MY …
From mysequinedlife.com
THIS WHOLE-WHEAT BRAIDED EGG BREAD IS PERFECT FOR …
From cookinglight.com
WHOLE WHEAT SEED BRAID LOAF - MY SAN FRANCISCO KITCHEN
From mysanfranciscokitchen.com
WHOLE WHEAT BRAID - FLY-LOCAL
From fleischmannsyeast.com
WHOLE-WHEAT BRAID RECIPE | EAT SMARTER USA
From eatsmarter.com
12 BEST BRAIDED YEAST BREADS TO WOW YOUR CROWD
From allrecipes.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
BEST FARMHOUSE BROWN BREAD RECIPE - HOW TO MAKE WHOLE …
From food52.com
SUGAR-FREE WHOLE WHEAT CHALLAH – THE PEPPERMILL
From thepeppermillinc.com
THE ULTIMATE RANKING OF STORE-BOUGHT WHOLE GRAIN BREADS
From thedailymeal.com
HOMEMADE VEGAN HEARTY SEED BREAD | VEGNEWS
From vegnews.com
40-MINUTE HONEY WHEAT PRETZEL TWISTS | GIRL VERSUS DOUGH
From girlversusdough.com
WWW.EATINGWELL.COM
WHOLE WHEAT BRAIDED BREAD | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
10 QUICK BREAD RECIPES STARRING BANANA, ZUCCHINI, ORANGE AND MORE
From washingtonpost.com
CRUNCHY SEED BRAID RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
KERNZA SOURDOUGH RECIPE - THE WASHINGTON POST
From washingtonpost.com
WHOLE WHEAT TSOUREKI (GREEK EASTER BREAD) – BREADTOPIA
From breadtopia.com
7 BEST LOW-CARB BREAD BRANDS TO BUY, ACCORDING TO DIETITIANS
From eatthis.com
THREE FLOUR BRAIDED BREAD - FLY-LOCAL
From fleischmannsyeast.com
You'll also love