Sesame Wheat Braids


We like light whole wheat breads, and these pretty loaves are a little twist on my usual sandwich loaves.  The eggs make a richer loaf, and the salad oil makes the baked loaves softer and lighter than butter or shortening. The sesame seeds are a nice topping…you could also use poppy seeds or just the plain egg wash. 
If you use active dry yeast instead of instant yeast, your rising times will about double.  The mixing directions in this recipe are mine, not the original.  Check out our mixer bread information HERE.  Remember, you can also make this recipe by hand too, the way I did for years.             
  Sesame Wheat Braids
  1           Cup  Whole Wheat Flour -- 4 ounces
  6           Cups  Bread Flour -- 1# 11 ounces
     1/3    Cup  Sugar -- 2 1/2 ounces
  1           Tablespoon  Salt
  2           Packages  Instant Yeast -- 4 teaspoons
  1           Tablespoon  Salad Oil
  2           Large  Eggs -- divided
  1           Tablespoon  Water -- to use with eggs
  2 1/4    Cups  Water -- 120°-125°
  2           Teaspoons  Sesame Seeds
Clockwise from top left:  weighing ingredients, water at right temperature,
 using dough hook,  after first rise, dividing dough for ropes,
braided loaves, mixing egg wash, brushing loaves with pastry brush,
loaves continuing to rise in the oven.
In large mixer bowl, with paddle attachment, combine flour, whole wheat flour, salt, yeast, and sugar.
In small bowl or 1 cup glass measure, combine eggs and 1 tablespoon water, remove 2 tablespoons of mixture and cover and refrigerate it.
Add remaining egg and oil to flour mixture; then add warm water, while mixer is running on low speed.
Beat 2 minutes on speed 2 to make a smooth dough.
Change to dough hook and knead 6 minutes on speed 2 or turn out on a board and knead by hand 8-10 minutes.
Cover and let rest in warm place 10 minutes. I leave it right in the mixer bowl, covered with a lid or plastic wrap.  If you cover the bowl tightly, you don’t need to grease the bowl or dough.
Turn out on floured board, divide in half, about 1# 12 ounces each, divide one half into 3 equal portions about 9 ounces each..
Roll each portion into a 15" long rope.  Braid 3 ropes together; shape into loaf and place on greased or parchment lined half sheet.  Repeat with remaining half portion of dough.
Preheat oven to 350°.  Let loaves rise until doubled, 20-25 minutes.  Brush braids with reserved egg mixture and sprinkle with sesame seeds.
Bake at 350° for 25 minutes or until baked loaf reaches 190-200° when tested with an instant read thermometer.
Cool on wire racks.  Slice on an angle.
  "Taste of Home Complete Country Cooking"
  "2 Loaves" about 16 slices each.
Per Serving: 124 Calories; 1g Fat (9.8% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 205mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

2 comments:

  1. Just wondered if you've tried making the dough in a bread machine. I think I could cut the recipe in half to fit my machine's capacity, but maybe the mixing/kneading would not be the best choice in a bread machine? The loaves look delicious, hope to try this recipe soon!

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  2. If you want to make the dough in your bread machine, I would do so, following the order given for your machine, in half if you think that fits it's capacity.
    I used to do that all the time, until I moved and found that I didn't have the space for the machine, when I usually only made my dough in it, but could use my mixer and processor for a lot of other things too.
    Good luck!

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