A braided egg bread that is traditionally made for the Jewish Sabbath.
Prep Time 30minutes
Cook Time 40minutes
Additional Time 2hours30minutes
Total Time 3hours40minutes
Author Shelby Law Ruttan
2 ½cupswarm water
½cupbrown rice syrup or honey
4cupsall purpose flour
4cupswhite whole wheat flour
1package rapid rise yeast
In kitchen-aid using dough hook attachment, place the water, 2 eggs, syrup or honey, and olive oil. Turn onto low to stir slightly (eggs will not break up).
Place 4 cups white whole wheat flour in mixer bowl. Make a slight well in the flour to cup the yeast. Pour the yeast into the flour well and add the salt.
Turn mixer on to low and mix until dough starts to form. Turn mixer off and scrape down sides. Continue mixing until you have a wet dough with no flour spots.
Once flour is incorporated, continue kneading for 4-5 minutes more. Add a sprinkle of flour as needed if dough starts to look “sticky”. Turn dough out onto clean surface and knead by hand a few times. Place in a oiled bowl to rise until doubled in size.
Approximately 1 -½ hours (our rose longer since we were busy making and eating dinner in the process!) Punch dough down after rising time is over and divide in half.
Once dough is braided you will want to let it rise another hour. Prior to baking, whisk remaining egg and water and then brush the bread with the egg mixture.
Sprinkle with seeds if desired and bake 30-40 minutes, or until the loaf sounds hollow when tapped.