Whole Wheat Braided Bread
Category: Leavened Breads
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 250g |
| Whole Wheat Flour | 100g |
| Whole Spelt Flour | 50g |
| Water | 320ml |
| Fine Salt | 10g |
| Dry Brewer’s Yeast | 4g |
| Walnuts (chopped) | 30g |
| Pumpkin Seeds | 1 tsp |
| Poppy Seeds | 1 tsp |
| Sunflower Seeds | 1 tsp |
| Sesame Seeds | 1 tsp |
| Black Sesame Seeds | 1 tsp |
Instructions
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Prepare the Dough: Begin by sifting the Manitoba flour, whole wheat flour, and whole spelt flour into a large mixing bowl. Gradually pour in the salted water, mixing everything together with your hands. The dough will be soft and sticky, so feel free to transfer it to a work surface and knead it with a dough scraper, lightly greasing your hands with oil if necessary.
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First Rise: Once the dough is kneaded into a rough ball, cover the bowl with plastic wrap and let it rise in a warm spot (like an oven with the light on) for at least 1 hour. During this time, the dough should double in size.
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Fold the Dough: After the first rise, gently perform a series of folds by lifting the outer edges of the dough and folding them towards the center. This helps strengthen the gluten and promotes further rising.
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Shape the Dough: Once the dough has risen, divide it into three equal parts. Roll each part into a long rectangular shape, about 40 cm in length. Sprinkle each piece with chopped walnuts and mixed seeds (reserve some seeds for topping the loaf later). Gently roll each piece into a tight log, making sure to seal the ends well.
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Form the Braid: Join the three dough logs at one end and carefully braid them together, tucking the ends underneath to seal. Transfer the braided dough onto a baking sheet lined with parchment paper. Cover the loaf with plastic wrap and allow it to rise again in a warm, draft-free environment for another hour.
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Prepare for Baking: Preheat your oven to 250°C (480°F) if using a static oven, or 230°C (450°F) for a fan-assisted oven. Place a terracotta or oven-safe bowl filled with water on the bottom shelf of the oven. This will help create a humid baking environment, promoting a crusty bread. Sprinkle the remaining seeds over the top of the braided dough.
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Bake the Bread: Place the bread in the preheated oven. If using a static oven, bake at 250°C for 20 minutes. If using a fan-assisted oven, bake at 230°C for 15 minutes. After this initial baking time, remove the bowl of water from the oven and lower the temperature to 180°C (355°F) for 40 minutes (or 160°C/320°F for 30 minutes in a fan-assisted oven).
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Cool and Serve: Once the bread is golden and cooked through, remove it from the oven. Allow it to cool on a wire rack before slicing and serving. The result will be a beautifully braided, fragrant whole wheat loaf with a delightful mix of seeds and walnuts.
Nutritional Information (per serving):
- Calories: 210 kcal
- Protein: 7g
- Carbohydrates: 39g
- Fat: 3g
- Fiber: 6g
- Sodium: 350mg
This hearty, whole wheat braided bread is not just a treat for the eyes, but also a wholesome, flavorful addition to any meal. With its blend of different flours and a rich combination of nuts and seeds, it offers a satisfying texture and taste. Whether served as an accompaniment to soup or enjoyed with butter, this bread is sure to become a favorite in your kitchen.
