Braided Bread with Seeds and Spices
- For the dough
- 300 grams Whole wheat flour
- 125 milliliters lukewarm water
- 20 grams Yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 teaspoon ground Caraway
- 2 eggs
- 2 tablespoons vegetable oil
- vegetable oil (for brushing the dough)
For the dough, mix the yeast with sugar and water in a large bowl and let stand for 5 minutes. Sift the flour and whisk the eggs. Add the flour, eggs, salt, ground caraway and oil to the yeast, and knead to form a soft, elastic dough. If the dough is too soft, add a little flour. Shape the dough into a ball and brush with oil so that it does not dry out. Cover the dough and let rise for 1 hour.
Divide the dough into 3 parts, shape each part into a sphere and shape each sphere into strands. Combine the strands together to form a braid. Grease a baking sheet with oil and place the dough braid on it. Cover the braid with a cloth and let rise again for 30 minutes.
Bake the braid in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 35 minutes.
For brushing, whisk egg yolks and a little water and brush the braid with it 10 minutes before the end of baking time. Sprinkle the braid with various seeds and spices alternately, and finish baking.