A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Crunchy Seed Braid

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Crunchy Seed Braid Recipe

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.

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
1 large loaf
Nutrition information

Ingredients

Choose your measure:

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

Instructions

  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.

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.