Crunchy Seed Braid

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whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 large loaf

Recipe photo

This interesting loaf not only has seeds showered on top, but a swirl of seeds within. With the addition of our Harvest Grains Blend, a crunchy combo of seeds and whole grains, this is one tasty loaf!

Read our blog about this bread, with additional photos, at Flourish.

Crunchy Seed Braid

star rating (19) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 large loaf
Published: 01/10/2010

Ingredients

Dough

  • 1 1/4 cups lukewarm water
  • 3 tablespoons vegetable oil
  • 2 cups King Arthur Unbleached Bread Flour
  • 1 1/2 cups King Arthur Whole Wheat Flour, white wheat preferred
  • 1/2 cup Harvest Grains Blend
  • 1/2 cup traditional rolled oats
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 1/4 cup Baker's Special Dry Milk or nonfat dry milk
  • 2 teaspoons instant yeast

Topping

  • 1 large egg white beaten with 1 tablespoon cold water
  • generous 1/2 cup mixed seeds: poppy, sesame, flax, fennel, and anise are all good choices, as is our Artisan Bread Topping

Directions

see this recipe's blog »

1) Mix all of the dough ingredients, and mix and knead — by hand, stand mixer, or bread machine — to make a smooth, supple dough.

2) Place the dough in a lightly greased, covered container, and allow it to rise for 60 to 90 minutes. It'll become quite puffy, though it may not double in bulk.

3) Gently deflate the dough, and divide it into three pieces. Roll/stretch each piece into a 24" log.

4) Brush the logs with the beaten egg white, coating them as well as you can.

5) Sprinkle with the seeds. Roll them over, brush with egg white, and sprinkle on more seeds. Roll them around a bit, to coat as completely as possible.

6) Allow the logs to rest for 15 minutes, uncovered.

7) Squeeze the three logs together at one end. Braid into a braid. When you get to the end, squeeze the three pieces together and tuck them underneath. Transfer the braid to a lightly greased or parchment-lined pan, brush with more egg white, and and sprinkle with any leftover seeds.

8) Cover the braid, and let it rise for 1 hour, till the braid has become noticeably puffy. Toward the end of the rising time, preheat the oven to 425°F.

9) Bake the bread for 15 minutes. Tent it lightly with foil (to prevent over-browning), reduce the oven temperature to 350°F, and bake for an additional 10 to 15 minutes, until the crust is golden and the braid's internal temperature registers 190°F. Remove it from the oven, and cool on a rack.

Yield: 1 large loaf.

Nutrition information

Serving Size: 1 slice (67g) Servings Per Batch: 16 Amount Per Serving: Calories: 190 Calories from Fat: 60 Total Fat: 7g Saturated Fat: 0.5g Trans Fat: 0g Cholesterol: 0mg Sodium: 230mg Total Carbohydrate: 28g Dietary Fiber: 4g Sugars: 3g Protein: 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/04/2015
  • member-cmarias from KAF Community
  • Yep, this is one big baby beauty contest winner for sure! After checking the blog of KAF royalty, P.J.Hamel, I used organic white whole wheat flour and followed the recipe exactly. Having remembered to make a tight braid, the results were fabulous.....but,of course, I always want to change things (just ask my husband!). Next time, I will try to make the logs more uniform and perhaps shorten the length to about 20" to make a shorter, chubbier loaf. Also, I may keep the oven temperature at a constant 350 degrees so that the crust won't be as crisp..not that that's a bad thing in the least...just want to change it up. The only not-so-good part of this recipe is the seeds, not their taste, but the fact that they're EVERYWHERE. They're kind of like last year's Christmas tree pine needles...you're still be finding them in strange places 6 months from now!
  • star rating 03/22/2015
  • xGinny from New Jersey
  • Turned out great! Instead of mixing the seeds together, I coated each of the three logs in a different single kind of seed, then braided them together. The only problem (?) I encountered was that the ropes didn't bake together & stick together more. Next time, maybe I should try braiding them more tightly?

    The seeds prevent the dough from sticking together. A tighter braid may help, or moistening the seams on the loaf after it is braided and before it is risen. Happy baking! Laurie@KAF

  • star rating 01/25/2015
  • Joyce from East Lansing, Michigan
  • Can't give zero stars. So disappointed I could cry. Just took it out of the oven and threw it out. I've gone over the recipe a hundred times to try and figure out where I went wrong. I have a dried up horrible lump of braided dough. It didn't even come together in the stand mixer. That's when I knew things were headed south. I added more water, but the dough never had a nice doughy consistency. The only things I did differently than the recipe were that I added more water when it looked so dry and crumbly in the mixer. Also, I had regular bread flour and not unbleached. I will say that the bread flour has been sitting around for a while. That is the only thing I can possibly think of for this disaster. We're sorry that this happened. It may have been the bleached bread flour, and its age probably affected how much water it would absorb. Give our Bakers a call at 1-855-371-2253 for more help! Laurie@KAF
  • star rating 11/13/2014
  • Amanda from Houston, Texas
  • I added a 1 tsp dried thyme and 2 tbs of dehydrated onion flakes and it came out wonderful!!
  • star rating 07/06/2014
  • Monica from New Windsor, NY
  • What a great bread! Was so much fun to make, and my finished loaf looked just like the one in P.J.'s blog. The crust was crunchy, and the inside was soft and chewy. I didn't have the Artisan Bread Topping, so I just used more of the Harvest Grains Blend and added some of the Everything Bagel Topping. Delicious! Will definitely be making this one again!
  • star rating 02/09/2013
  • RR from Boston
  • Made this during the blizzard here in Boston. Love to bake bread but wanted a healthier recipe. This was delicious and my 13 year old daughter loved it!
  • star rating 11/09/2011
  • dinaholton from KAF Community
  • This is a spectacular recipe! It really is a beautiful and DELICIOUS loaf of bread. I followed the ingredients exactly, and I intended to follow the baking instructions. However I failed to turn the oven down after the first 15 minutes of baking, so it went the whole time at 425 degrees. I was a little nervous, but it turned out one of the most amazing loaves of bread I've ever made! The harvest grains and oats give it a wonderful texture and the bread flour keeps it nice and chewy. The seeds add such a nice flavor. I can't say enough about this bread. My family and dinner guest went wild over it! It will definitely be a part of my regular baking rotation.
  • star rating 03/02/2011
  • chefmacgregor from KAF Community
  • LOVE THIS LOAF! Made a few modifications for what I had on hand and to make it heartier: used 1 cup King Arthur Whole Wheat Flour (didn?t have white wheat), added 1/2 cup King Arthur Milled Flax Seeds and 2 tablespoons of King Arthur Vital Wheat Gluten (wonderful stuff!). I like my bread dough a bit on the wet side (you can always add more flour!) so I used 1 1/2 cups of water. It did take a bit longer to rise because we keep the house on the cool side. For the topping, I used my Harvest Grains Blend plus a few tablespoons of caraway seeds. Everything else I did exactly as directed and what a beautiful (TASTY) loaf! Thank you KA for another delicious loaf - we will enjoy this one often.
  • star rating 02/25/2011
  • robynechristmas20 from KAF Community
  • WOW! Great Bread! Loved all the healthy and tasty ingredients.I didn't have the artisan blend for outside of bread so used more of my harvest blend.I also used the 6 grain flakes instead of oameal,worked out fine,more nutrition. I also will make two loaves next time,this makes a very large loaf. Recommend this one to even beginners,very rewarding loaf of bread.
  • star rating 07/09/2010
  • Erika from Iowa
  • Fabulous bread. My husband asks me to make this bread all the time. Always comes out great. Perfect for a "European" dinner of bread, cheese, sausage, and wine.
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