It’s been a while since I shared a loaf of bread with you guys! I often make my dough overnight and bake my bread in the wee hours of the morning when it’s still dark and I’m hungry — meaning there’s no opportunity or patience for photos
I whipped up this loaf over a weekend, though, and had the time to snap a few pictures of the finished product!
Let’s discuss braided bread. Historically speaking, I think the original braided loaf was challah bread (something I’ve yet to make, but want to try!) and apparently the braid represents unity. I love this!
However, I’ve also found that the braid serves a more practical purpose when it comes to “stuffed” loaves with add-ins like nuts and dried fruit. The braid helps distribute the add-ins evenly! When I do non-braided loaves, the nuts and fruit tend to clump up and rise to the top of the dough.
This loaf came out just right for me — not too fluffy, with some earthiness thanks to whole wheat flour, flax, and walnuts. Perfect when toasted. Watch out for holes when adding butter!
Here’s the lineup for this loaf in case you want to make it yourself:
- 1.5 cups water
- 2.5 tbs butter
- 1 tsp salt
- 1 tbsp sugar
- 1.5 tbsp cinnamon
- 1 tbsp flax seeds
- 1.5 C King Arthur bread flour
- 1.5 C King Arthur whole wheat flour
- 2 tsp active yeast
- 1/3 C dates, pitted & chopped
- 1/3 C walnuts, chopped
Directions: Combine water, butter, salt, sugar, cinnamon, flax, flours, and yeast (in that order) in bread machine and set on dough setting. Or, make the dough by hand if you’re hardcore!
Once dough is ready, beat down and form into three flat strips. Fill each strip with dates and walnuts, and then roll each strip into a stuffed log. Braid logs together, pinching tightly at the ends. Place braid into greased loaf pan. Bake at 350 for 30 minutes. Finish at 450 for another 5 minutes. Let cool and enjoy!
Have a carb-tastic day!