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Sesame Wheat Braids Recipe

Sesame Wheat Braids Recipe

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 YIELD: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 large eggs
  • 1 tablespoon water
  • 1 tablespoon salt
  • 5 to 6 cups all-purpose flour
  • 2 teaspoons sesame seeds


  • 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. Repeat, placing second braid on the same baking sheet. Brush braids with the reserved egg mixture; sprinkle with sesame seeds. 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).

Nutritional Facts

1 slice: 102 calories, 1g fat (0 saturated fat), 13mg cholesterol, 226mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein.

Reviews for Sesame Wheat Braids

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LauraShoe User ID: 999714 216975
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!"

marteldann User ID: 49794 9491
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."

nblibrary User ID: 1703793 23954
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."

tmcook User ID: 5783789 14856
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."

avanderipe User ID: 1761244 14849
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!"

Bluestocking User ID: 1157135 11465
Reviewed May. 23, 2010

"I've made this recipe twice already, and will definitely be making it again. It's so easy and so good."

kshea User ID: 2698812 9908
Reviewed Jan. 4, 2010

"Excellent, tender braid. I make it all the time."

Madge 6 User ID: 1234530 14822
Reviewed Apr. 8, 2008

"I added a little more oil, I think that it makes a softer bread. My family loved it."

10fttall User ID: 2722433 10263
Reviewed Jan. 1, 2008

"I ripped this from my mother's July 1995 CW magazine, and use it often. Thanks for a great bread recipe. Everyone loves it!! I'm a guy, but do most of the baking and cooking when I am allowed to do so, so there!"

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