Molasses Whole Wheat Braid
This bread is sweet and tender, but it can be taken even further with the addition of plumped dried fruits for a hint of sweetness. For a change of pace, try adding currants, raisins, or dates before the bread flour is added.
INGREDIENTS | YIELDS 1 LOAF
- 1¾ cups plus 1 tablespoon warm water
- ½ cup brown sugar
- 1¾ teaspoons active dry yeast (1 package)
- ¼ cup molasses
- 2 tablespoons butter
- 1 cup whole wheat flour
- 1 tablespoon plus 1 pinch kosher salt
- 3–4 cups bread flour
- 1 egg
In a large bowl, combine 1¾ cups water, 1 tablespoon brown sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add remaining brown sugar, molasses, butter, whole wheat flour, and 1 tablespoon salt; stir to combine. Add enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
Line a baking sheet with parchment. Turn risen dough onto a floured surface, divide into 6 equal portions, and form a 6-strand braid. Place onto prepared pan, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
Whisk egg with a tablespoon of water and a pinch of salt. Brush gently onto the top of the risen loaf. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack.
The 6-Strand Braid
This braid starts by bringing strand 6 over strand 1, which is not repeated. The repeated sequence is as follows; 2 over 6, 1 over 3, 5 over 1, and 6 over 4. The finished braid looks like a braid-within-a-braid. It's a unique loaf that is sure to make an impression.
