Whole Wheat Braid

Whole Wheat Braid

Print Recipe

Yield

1 loaf 1 loaf

Difficulty

Intermediate Intermediate

Prep Time

0:45 0:45

Bake Time

20 to 25 minutes 20 to 25 minutes

Rise Time

1 hour 1 hour

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Ingredients

1-1/2 cups whole wheat flour
1 to 1-1/2 cups all-purpose flour
3/4 cups walnut pieces
1/4 cup brown sugar
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
1 teaspoon salt
3/4 cup water
1/3 cup plain Greek yogurt
1/4 cup butter OR margarine
2 tablespoons butter OR margarine, melted

Directions

Combine whole wheat flour, 1 cup all-purpose flour, walnut pieces, brown sugar, undissolved yeast, and salt in a large mixer bowl. Heat water, yogurt, and the 1/4 cup butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in 3 equal pieces; roll each to 20-inch rope. Braid together; seal ends. Place on center of greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 400°F for 20 to 25 minutes or until done. Remove from sheet; brush with melted butter. Cool on wire rack.

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