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Whole Grain, Braided Egg Bread

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Converted from a traditionally Jewish recipe for Challah, this version claims whole grains and zero refined sugars.  Shape any way you wish, but a coil or a braid are two shapes that are traditional and symbolic, for various reasons.  I have chosen a braid for my whole grain egg bread merely for its presentation.

Whole Grain Egg Bread

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Whole Grain Egg Bread

Whole Grain, Braided Egg Bread

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Recipe by:Heidi Boortz
Adapted From:The Bread Lover's Bread Machine Cookbook by Beth Hensperger, page 81

Ingredients

Ingredients

Instructions

  1. Heat water 1 minute on high in microwave.
  2. Add warm water, 2 whole eggs and 1 egg yolk, honey, and melted butter to the bowl of a stand mixer fitted with a dough hook. Add flour and gluten. Add salt to the side of the flours. Add yeast to the center of the flours. Turn mixer to speed 1. Allow to knead 4-5 minutes or until dough ball forms and cleans sides of bowl.
  3. Stop mixer. Cover bowl with a clean kitchen towel. Let rise in bowl 1 hour. Remove towel and turn mixer to speed 1 for 1 minute to "punch dough down."
  4. Turn dough out onto lightly floured surface. Divide equally into 3 portions. Roll each portion out into a long rope, about 14 inches long. Braid the three portions together, sealing both ends by pinching dough together. Place bread on parchment-lined baking sheet. Cover braid with a clean kitchen towel. Let rise 30 min.
  5. Preheat oven to 350. Beat reserved egg white and 1 tablespoon water together. Brush over braid. Top with seeds. Bake 25-35 minutes or until loaf is golden brown and sounds hollow when tapped. Let cool on a cooling rack until room temperature before slicing.
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