These Sesame Wheat Braids are a comforting, rustic loaf that brings the warmth of fresh-baked goods to your table. Made with a blend of all-purpose and whole wheat flours, the dough develops a tender crumb and a rich, nutty aroma. The signature braid shape is not only visually stunning but also allows for an even bake, resulting in a crisp, golden crust generously topped with toasted sesame seeds. Perfect for serving alongside soups, stews, or as an elegant addition to holiday dinners, this bread strikes the ideal balance between hearty texture and soft interior. Its a versatile recipe that feels homemade and special, making it a delightful treat for any occasion.
Sesame Wheat Braids
Description
These Sesame Wheat Braids are a comforting, rustic loaf that brings the warmth of fresh-baked goods to your table. Made with a blend of all-purpose and whole wheat flours, the dough develops a tender crumb and a rich, nutty aroma. The signature braid shape is not only visually stunning but also allows for an even bake, resulting in a crisp, golden crust generously topped with toasted sesame seeds. Perfect for serving alongside soups, stews, or as an elegant addition to holiday dinners, this bread strikes the ideal balance between hearty texture and soft interior. Its a versatile recipe that feels homemade and special, making it a delightful treat for any occasion.Ingredients
Directions
-
In a large mixing bowl, dissolve active dry yeast in warm water.
-
Add sugar and vegetable oil to the yeast mixture; stir well to combine.
-
Stir in whole wheat flour; let the mixture stand until it bubbles and becomes foamy, about 5 minutes.
-
In a small bowl, beat the eggs. Remove 2 tablespoons of the egg mixture to a small cup, cover, and refrigerate for later use.
-
Add the remaining egg mixture and salt to the yeast batter; mix until smooth.
-
Gradually add 4 cups of all-purpose flour, beating until the mixture is smooth and well-combined.
-
Add enough of the remaining all-purpose flour to form a soft, manageable dough.
-
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes.
-
Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 45 minutes.
-
Punch the dough down to release air bubbles and divide it in half.
-
Divide each half into three equal pieces.
-
Shape each piece into a rope about 15 inches long.
-
Place three ropes side by side on a greased baking sheet; pinch the tops together and braid them.
-
Pinch the ends firmly and tuck them under the braid to secure.
-
Brush the braid with the reserved refrigerated egg mixture; sprinkle generously with sesame seeds.
-
Repeat the shaping and braiding process with the remaining three ropes, placing the second braid on the same baking sheet if space allows, or use a second sheet.
-
Let the braids rise until doubled in size, about 15 to 20 minutes.
-
Preheat oven to 350F (175C).
-
Bake for 20 to 25 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
-
Remove from baking sheets and cool completely on a wire rack.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 239.1kcal
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 397.2mg17%
- Total Carbohydrate 48.3g17%
- Dietary Fiber 4.5g18%
- Sugars 0.3g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled bread in a plastic bag or bread box at room temperature for up to 3 days. For longer storage, wrap tightly in plastic and freeze for up to 3 months.
Substitutions: You can use 100% whole wheat flour, but the bread will be denser. Consider adding a tablespoon of vital wheat gluten if using all whole wheat. For a vegan version, substitute the eggs with flax eggs or additional water/oil, though the rise may be slightly different.
Tips: Ensure water is warm (105F-115F) but not hot, as hot water will kill the yeast. If the dough feels too sticky, add flour one tablespoon at a time. If too dry, add water one teaspoon at a time.
