A healthy and delicious whole wheat bread braided and then topped with six different seeds. Can you guess them all from the photo above?
So how did you do? Did you guess them all? The poppy seeds are pretty easy as are the sesame seeds. Did you spot the hemp? They are the similar size to sesame, but flatter. The amaranth are the little yellowish ones. The bigger looking black seeds are chia. The tiny reddish ones are teff.
I mixed up a big batch of whole wheat dough last night with the intention of playing in the kitchen today. I’m happy to report that it was a success.
Earlier in the week, I stumbled upon the beautiful photos of braided flatbread challah from Artisan Pizza and Flatbread in Five Minutes a Day. I knew what I was going to make. I don’t own the book yet, but am considering purchasing it or their Healthy Bread in Five.
The six seed topping on the left, sesame seed middle, and poppy seed right. The six seed topping is my favorite amongst the three. Lots of flavor and texture.
- 4 teaspoons yeast
- 1 teaspoon sea salt
- 3 cups warm water
- 6 cups whole wheat flour
- 1/2 cup vital wheat gluten
- 1 Ener-G egg replacer (1.5 teaspoons egg replacer, 2 tablespoons water)
- 2 teaspoons poppy seeds
- 2 teaspoons sesame seeds
- 2 teaspoons chia seeds
- 2 teaspoons amaranth seeds
- 2 teaspoons teff seeds
- 2 teaspoons hemp seeds
- Mix the dough ingredients in the order listed and all the flour is absorbed.
- Let the dough sit in a covered container (I used a stock pot) for a few hours and then move to the fridge until ready to use
- Preheat oven to 425F.
- Pull out a hunk of dough the size of a large apple and roll thin.
- Cut into three strips.
- Braid the strips together.
- Brush with the egg replacer mixture and then sprinkle with the topping of seeds.
- Bake for about 25 minutes or until brown.
Makes 8-10 braids.
The dough will store in the fridge easily for a few days.