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Whole Wheat Braids

 Whole Wheat Braids
There's nothing like fresh bread to complete a meal. I've had very good results with this recipe. Braiding the dough makes a pretty presentation.
48 ServingsPrep: 20 min. + rising Bake: 40 min.


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


  • In a large bowl, dissolve yeast in warm water. Add the sugar, eggs,
  • oil, salt and whole wheat flour; beat until smooth. Add enough
  • all-purpose 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; turn once to grease top. Cover
  • and let rise in warm place until doubled, about 1 hour.
  • Punch dough down. Divide into nine pieces; shape each piece into a
  • 14-in. x rope and braid three ropes together. Place in three greased
  • 8-in. x 4-in. loaf pan. Cover and let rise until doubled, about 30
  • minutes. Bake at 350° for 40-45 minutes. Remove from pans to
  • cool on wire racks. Yield: 3 loaves.
Nutritional Facts: One slice equals 112 calories, 2 g fat (0 saturated fat), 13 mg cholesterol, 138 mg sodium,

2 of 2

Whole Wheat Braids (continued)

Nutritional Facts: 20 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.