There’s nothing quite like the aroma of freshly baked bread filling your home, and this Hearty Whole Wheat Braided Bread is a true showstopper! With its beautiful braided top, soft and fluffy interior, and wholesome nutty flavor, it’s the perfect loaf for everything from morning toast to hearty sandwiches. Don’t be intimidated by the yeast or the kneading; this recipe is straightforward and incredibly rewarding. Let’s get baking!
Ingredients
• Makes 2 large loaves.
• 2 packages / 2 Tbs. dry yeast
• ⅓ cup / 80 ml warm water
• 2 cups / 480 ml milk
• 3 Tbs. / 43 g butter, plus more for greasing
• 2 Tbs. / 25 g sugar
• 7 to 7½ cups / 840-900 g whole wheat flour, plus more for dusting
• 1 Tbs. / 18 g salt
• 1 large whole egg
• 4 large egg yolks
• 1 tsp. / 5 ml heavy cream
• Sesame seeds, for topping
Instructions
1. In a small bowl, dissolve the yeast in the warm water and set aside for 5-10 minutes until it becomes foamy.
2. In a small saucepan, scald the milk over medium heat (heat until just before boiling). Remove from heat and stir in the butter and sugar until melted. Pour this mixture into a large mixing bowl and let it cool to a lukewarm temperature.
3. Once the milk mixture is lukewarm, stir in the activated yeast. Add the salt and about 2 cups of the whole wheat flour, beating with an electric mixer until smooth.
4. In a separate small bowl, lightly beat the whole egg and the 4 egg yolks together. Reserve about 2 tablespoons of this mixture for the egg wash later. Add the rest of the beaten eggs to the dough and beat again until smooth and fully incorporated.
5. Gradually add the remaining flour, about a cup at a time, stirring with a wooden spoon until the dough becomes too stiff to mix.
6. Turn the dough out onto a well-floured surface. Knead for 10-15 minutes, adding small amounts of flour as needed to prevent sticking, until the dough is smooth and elastic.
7. Form the dough into a ball and place it in a large, well-buttered bowl. Turn the dough over once to coat all sides with butter. Cover the bowl with a clean towel and let it rise in a warm, draft-free place for about 1.5 hours, or until doubled in size.
8. Punch the dough down to release the air and divide it into two equal pieces. On a lightly floured surface, pat each piece into a 14×6 inch oblong.
9. Slice each oblong into 3 even strips, leaving them connected at one end. Braid the three strips together, tucking the final ends underneath and pinching to seal.
10. Carefully place each braided loaf into a buttered medium-sized loaf pan. Cover with a towel and let them rise for another 30 minutes, or until they have risen about half their size again.
11. Preheat your oven to 375°F / 190°C. Stir the 1 teaspoon of cream into the reserved egg mixture to create an egg wash. Gently brush this wash over the tops of both loaves and sprinkle generously with sesame seeds.
12. Bake for 45 to 50 minutes, or until the loaves are a deep golden brown and sound hollow when tapped on the bottom. Let cool in the pans for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information
• Disclaimer: The following is an estimate for one slice, assuming 16 slices per loaf. Actual values may vary.
• Calories: 155 kcal
• Carbohydrates: 29 g
• Protein: 6 g
• Fat: 2.5 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 225 mg
Pro Tips
• for Perfect Bread
• Start with 7 cups of flour and only add more if the dough is truly too sticky to handle. Too much flour can result in a dense, dry loaf.
• For a perfect rise, place your covered bowl in a turned-off oven with only the oven light on. This creates a slightly warm, draft-free environment ideal for yeast.
• Don’t skip the egg wash! It’s the secret to achieving that beautiful, shiny, golden-brown crust and helps the sesame seeds stick.
• This bread freezes wonderfully. Once completely cooled, wrap the loaves tightly in plastic wrap and then foil. They will keep in the freezer for up to 3 months.
FAQ
Q: Can I make this whole wheat braided bread vegan
A: Yes, you can adapt this recipe to be vegan with a few substitutions. Replace the milk with an equal amount of unsweetened plant-based milk (like soy or almond), use vegan butter or coconut oil, and substitute the eggs in the dough with a flax egg or commercial egg replacer. For the egg wash, simply brush the loaves with plant-based milk before sprinkling with sesame seeds.
Q: Is this whole wheat bread a good source of vegetarian protein
A: Absolutely! With approximately 6 grams of protein per slice from the whole wheat flour, milk, and eggs, this bread is a fantastic component of a balanced vegetarian diet. It makes a wonderfully satisfying and protein-rich base for sandwiches with fillings like hummus, avocado, or baked tofu.
Q: How should I store this homemade braided bread to keep it fresh
A: For optimal freshness, store the completely cooled bread in a bread box or a sealed bag at room temperature for up to 4 days. To store it longer, this bread freezes exceptionally well. Wrap the loaves tightly in plastic wrap and then foil, and they will keep in the freezer for up to 3 months. Thaw at room temperature when ready to enjoy.
Q: Why is my whole wheat bread dense instead of fluffy
A: A dense loaf is often caused by adding too much flour or not letting the dough rise sufficiently. Start with the lower amount of flour suggested (7 cups) and only add more if the dough is truly unmanageable. Also, ensure your yeast is active (it should get foamy) and that you allow the dough to rise in a warm, draft-free place until it has fully doubled in size for a light, airy texture.
