Sesame Wheat Braids Recipe
Sesame Wheat Braids Recipe photo by Taste of Home

Sesame Wheat Braids Recipe

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5 9 16
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Meet the Cook: When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids both a blue ribbon and best of show award! -Nancy Montgomery, Hartville, Ohio
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:32 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES: 32 servings


  • 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

Nutritional Facts

1 serving (1 slice) equals 102 calories, 1 g fat (trace saturated fat), 13 mg cholesterol, 226 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 (16 slices each).
Originally published as Sesame Wheat Braids in Country Woman July/August 1995, p29

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Reviewed Jan. 5, 2015

"I have been making this bread for several years. I can't believe I haven't submitted a review. This is a fantastic loaf of bread. The flavor and texture is so delicious. I actually made these for a baked good auction fundraiser and both loaves went for over $40.00. Well worth it!"

Reviewed Sep. 24, 2014

"Really nice looking bread. I use 1/4 cup honey instead of the sugar and then reduce the water to just two cups. I find the honey keeps the bread from drying out too fast. Sometimes I use a "seven seed crust" topping instead of just sesame seeds."

Reviewed Aug. 20, 2013

"I make this bread often. Sometimes instead of sesame seeds I top the bread with swedish pearl sugar (a special kind of sugar for baking that doesn't burn) and it turns out great that way too."

Reviewed Oct. 29, 2011

"Used no white flour only Wheat, Used 1/2 cup less Flour and 1/3 cup more oil.

Turned out great."

Reviewed Feb. 5, 2011

"I also clipped this recipe from CW, July 1995. The card is so tattered and stained, I thought I better reprint it. I make this at least 3 times a month and its turned out everytime. My daughter got a grand champion ribbon at our county fair using this recipe, as did her friend in another county. Be sure to toast some for breakfast, too!"

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