Whole Wheat Honey Braid

There was a bakery when I was in college that use to make an Ethiopian Honey Bread two times a month and I was fortunate it wasn’t a daily staple, because I would have bought loaves every day. This simple braid is not a copy cat, but rather the honey and notes of molasses made me remember that amazing loaf from Some Crust Bakery all of those years ago.

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Whole Wheat Honey Braid

Servings: 20

Ingredients

Servings

• 4 cups Whole Grain Flour (We used our grain mill on fine, and then put the flour in the vitamix blender to create a light texture whole wheat flour.)
• 0.5 cups Vital Wheat Gluten
• 1 tablespoon Sea Salt
• 2 tablespoons Rapid Rise Yeast
• 2.75 cups Very Warm Water
• 1 tablespoon Molassas
• 3 tablespoons Honey
• 2 tablespoons Sugar
• 0.5 cups Olive Oil
• 3 cups Unbleached Flour

Instructions

1. Place your whole grain flour and gluten in your mixer with the dough hook. Add your yeast and salt and all of the water. Mix well for a few minutes to activate the gluten and awaken the yeast.
2. Add the remaining ingredients and the rest of the flour and let the mixer kneed for another 3-5 minutes. Place your dough in an oiled bowl with plastic wrap touching the top and set aside in warm location to proof.
3. After your dough has doubled in size, divide it into three sections to form a simple braid.
4. When the bread has once again doubled in size (another 1 to 2 hours) Bake in a 350° oven for 40-45 minutes. Take a stick of butter and rub it on the top of the loaf while it is hot. Slice and enjoy!