Sesame Wheat Braids Recipe

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 2-1/4 cups warm water (110° to 115°)
• 1/3 cup sugar
• 1 tablespoon canola oil
• 1 cup whole wheat flour
• 2 eggs
• 1 tablespoon water
• 1 tablespoon salt
• 5 to 6 cups all-purpose flour
• 2 teaspoons sesame seeds

Directions

• In a large bowl, dissolve yeast in water. Add sugar and oil; mix well. Stir in whole wheat flour; let stand until the mixture bubbles, about 5 minutes.
• In a small bowl, beat eggs and water. Remove 2 tablespoons to a small bowl; cover and refrigerate. Add remaining egg mixture and salt to batter; mix until smooth. Add 4 cups all-purpose flour and beat until smooth. Add enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide in half. Divide each half into thirds.
• Shape each into a rope about 15 in. long. Place three ropes on a greased baking sheet; braid. Pinch each end firmly and tuck under.
• Brush with the reserved egg mixture; sprinkle with sesame seeds. Repeat, placing second braid on the same baking sheet. Let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes. Remove from baking sheet to cool on a wire rack. Yield: 2 loaves.

Sesame Wheat Braids published in Country Woman July/August 1995, p29