This is a really fast, simple and no-fuss braided whole wheat bread recipe that's soft, tasty, and ready in a couple hours.
Course Bread
Cuisine Bread
Keyword Baked goods, Bread
Prep Time 1 hourhour30 minutesminutes
Cook Time 55 minutesminutes
Servings 15slices
Calories 145kcal
Author Cristina
Ingredients
600gramswhole wheat flour
440gramswater
15gramsfresh yeast or 10 grams active dry yeast
1tablespoonpumpkin seeds
2teaspoonssesame seeds
1tablespoonsmoked paprika
1teaspoondried summer savoury or thyme
1.5teaspoonssalt
Instructions
Mix the yeast and warm (not hot) water in one bowl, the flour and salt in another. Let the yeast bloom i.e. get foamy and then combine the wet and dry ingredients in whichever bowl is bigger.
Once it's all basically incorporated, turn it out onto a lightly floured surface and knead it (fold it over itself, press it down with your palm, turn it a quarter turn and repeat).
After you've kneaded it for 15 - 20 minutes it should be smooth and elastic. Put it back into a clean bowl and cover with a clean kitchen cloth to proof for about an hour. Every 20 minutes uncover it and do another set of fold-and-turns.
After an hour turn it out again onto a lightly floured surface and give it another quick knead.
Use a knife to cut it into 3 roughly equal pieces and gently stretch those pieces into long tubes. Line up the tubes and braid them and then gently tuck in the edges under the loaf.
Move it to an oval baking dish that you've oiled and floured on the bottom and up the sides (you can also use cornmeal to prevent sticking).
After you've put it in the baking dish, let it proof for at least another 30 minutes up to an hour.
Preheat oven to 225 C / 440 F with a tray in the lower third of the oven.
When ready to bake, use your fingers to gently wet the surface of the dough with a bit of warm water and sprinkle on the seeds.
Cover and bake in the preheated oven for 40 minutes.
Remove lid and bake for another 15 minutes uncovered.
Notes
I made this loaf by hand but you can also use a stand mixer with the dough hook attachment. Even if you do use a stand mixer, a bit of hand kneading helps the gluten form better than just the dough hook.