Whole Wheat Raisin Braid

Serve this warm with salted butter. High Fiber, Soy Free.

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Servings 24people
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Serve this warm with salted butter. High Fiber, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings 24people
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Serve this warm with salted butter. High Fiber, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Soak raisins in ½ cup warm milk.
  2. Proof yeast in remaining milk and 1 tsp sugar until foamy (about 5 minutes).
  3. Combine remaining sugar, unbleached white flour, whole wheat flour and cinnamon. Add to yeast mixture and begin mixing.
  4. When there is no dry flour on the bottom of the bowl, add butter one piece at a time, then raisins, soaking milk and salt. Add remaining whole wheat flour if needed to produce a smooth and pliable dough.
  5. Knead in a mixing bowl or on a lightly floured board for 5 – 10 minutes until the dough is smooth and elastic.
  6. Place dough in a lightly oiled bowl, turning once to coat both sides in oil. Let rise in a warm place until doubled in size, about 1 to 1 ½ hours.
  7. Punch down dough and divide into 6 equal pieces. Roll three pieces out into long ropes, connect and seal at one end and braid through the length of the ropes. Seal the bottom of the braid and fold both sealed ends under the braid to meet in the middle.
  8. Place on an oiled or parchment lined sheet tray, cover with plastic and let rise for another 20 – 30 minutes.



    Preheat oven to 400°F.

  9. Whisk together oil and water to make an eggwash. Lightly brush egg wash over both loaves and sprinkle with evaporated cane juice.
  10. Bake at 400°F for 20 minutes. Cover loaves with foil and continue to bake until the bread reaches an internal temperature of 200°F, about 25 minutes.



    Makes 2 braided loaves, about 24 servings.
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