I loved the King Arthur’s Flour whole wheat nut and seed bread recipe so much, I decided to try another bread recipe, with a few tweaks of my own. Now I can’t decide which I like more! Another great success in my San Francisco kitchen 🙂 This bread is really great for sandwiches or snacking. It is made partially with whole wheat flour, maybe I will try 100% someday…
Whole Wheat Seed Braid Bread
Prep time
Cook time
Total
Type: Bread
Serves: 4
Ingredients
- 1¼ cups lukewarm water
- 3 tbsp olive oil
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1½ cups King Arthur Whole Wheat Flour
- ¼ cup unsalted sunflower seed kernels, chopped
- ¼ cup flax seeds
- ½ cup rolled oats
- 1½ tsp salt
- 1 tbsp sugar
- 1 tbsp honey
- ¼ cup milk
- 1 tbsp orange juice
- 2 tsp dry Rapid Rise yeast
- 1 egg white
- 1 tbsp cold water
- Poppy seeds, sesame seeds for decoration
Instructions
- Add yeast, honey, sugar and water to a standalone mixer or large bowl and let stand 10 minutes. Yeast should be poofy.
- Chop sunflower seeds in food processor to obtain course grounds.
- Add salt, oil, seeds, oats and 1 cup of all-purpose flour and mix on low with bread hook attachment, or with a fork if not using standalone mixer.
- Add remaining amount of flour little by little, interchangeably with milk and orange juice.
- Knead dough for 10 minutes with bread hook on low setting, or by hand on a floured surface.
- Place the dough in a lightly greased, covered container, and allow it to rise for 75 minutes.
- Gently deflate the dough, and divide it into three pieces. Roll/stretch each piece into a 24" log.
- Beat egg white and water together with a fork.
- Brush the logs with the beaten egg white to coat well.
- Sprinkle with the seeds. Roll logs over, brush with egg white, and sprinkle on more seeds. Roll them around to coat as completely as possible.
- Allow logs to rest for 15 minutes, uncovered.
- Squeeze the three logs together at one end. Braid into a braid. When you get to the end, squeeze the three pieces together and tuck them underneath.
- Transfer the braid to a lightly greased baking sheet.
- Brush with more egg white, and and sprinkle with any leftover seeds.
- Cover and let rise for 1 hour, till the braid has become noticeably puffy. Toward the end of the rising time, preheat the oven to 425°F.
- Bake the bread for 15 minutes. Tent it lightly with foil (to prevent over-browning), reduce the oven temperature to 350°F, and bake for an additional 10 to 15 minutes, until the crust is golden.
- Remove it from the oven, and cool on a rack.
Makes 1 loaf
To see original recipe: http://www.kingarthurflour.com/recipes/crunchy-seed-braid-recipe
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Turned out perfect and beautiful! I too love King Arthur Flour recipes …
Thank you so much!
YUM! This looks GREAT! Thanks for linking up to the Tuesday Talent Show! I hope to see you again next Tuesday!
-Nikki
Chef in Training
http://www.chef-in-training.com
The braid is absolutely gorgeous and the crumb looks lovely and soft!
Made this for Easter! I had ground flax seeds so I used those instead; I knew it would make the bread a bit more dense, and it did, but it was still delicious. Time consuming with all the rising, but a great recipe and a crowd pleaser. Thanks from Baltimore!