EatSmarter exclusive recipe

Whole-Wheat Braid

with Pecans
3.75
Average: 3.8 (4 votes)
(4 votes)
Whole-Wheat Braid

Whole-Wheat Braid - The easy-breezy braid tastes great for breakfast as well as afternoon tea

share Share
print
bookmark_border Copy URL
Health Score:
Health Score
8,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 9 h. 40 min.
Ready in
Calories:
264
calories
Calories

Healthy, because

Even smarter

Nutritional values

The sweet wholemeal yeast plait contains plenty of fibre from wholemeal flour and nuts and thus supports the intestine in its work. The baker's yeast used as a raising agent provides a plus of various B vitamins (for example niacin).

Pecan nuts are also distantly reminiscent of walnuts in taste, but are less dominant and milder. Alternatively you can also use cashew nuts. The kernels have a very mild, fine and slightly sweet taste. Their consistency is much softer than real nuts and a bit creamy-butty.

1 serving contains
(Percentage of daily recommendation)
Calorie264 kcal(13 %)
Protein6 g(6 %)
Fat15 g(13 %)
Carbohydrates24 g(16 %)
Sugar added3 g(12 %)
Roughage4.5 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.3 mg(11 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.2 mg(14 %)
Folate66 μg(22 %)
Pantothenic acid1 mg(17 %)
Biotin11 μg(24 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C0 mg(0 %)
Potassium211 mg(5 %)
Calcium45 mg(5 %)
Magnesium59 mg(20 %)
Iron2 mg(13 %)
Iodine4 μg(2 %)
Zinc2 mg(25 %)
Saturated fatty acids5 g
Uric acid49 mg
Cholesterol98 mg
Development of this recipe:

Ingredients

for
14
Ingredients
1 cup
1 cube
fresh Yeast
1
4
4 ounces
Cultured butter (room temperature)
6 tablespoons
1 pound
4 ounces
Preparation

Kitchen utensils

1 Small pot, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Whisk, 1 Brush, 1 Hand mixer, 1 Parchment paper, 1 Oven rack, 1 Silicone spoon

Preparation steps

1.
Whole-Wheat Braid preparation step 1

Reserve 2 tablespoons milk and heat remaining milk until luekwarm. Crumble yeast into milk and stir until it has dissolved. Rinse lemon in hot water, wipe dry and finely grate 1 teaspoon zest.

2.
Whole-Wheat Braid preparation step 2

Separate 3 eggs. In a bowl, beat the softened butter with egg yolks, maple syrup and 1 pinch of salt until frothy. (Reserve egg whites for another use.)

3.
Whole-Wheat Braid preparation step 3

Stir lemon zest into butter mixture.

4.
Whole-Wheat Braid preparation step 4

Alternately stir the yeast mixture and flour into butter mixture, then knead briefly.

5.
Whole-Wheat Braid preparation step 5

Turn out dough onto a lightly floured work surface and knead. Place in a bowl and let rise in a cool place or in the refrigerator until doubled in bulk, about 8 hours.

6.
Whole-Wheat Braid preparation step 6

Meanwhile, chop the nuts.

7.
Whole-Wheat Braid preparation step 7

Combine the nuts with the dough. Let dough rise for about 30 minutes.

8.
Whole-Wheat Braid preparation step 8

Divide the dough into thirds on floured surface and roll into ropes, about 40 cm (approximately 16 inches) longs.

9.
Whole-Wheat Braid preparation step 9

Braid the dough ropes and carefully place on a plate lined with parchment paper.

10.
Whole-Wheat Braid preparation step 10

Separate the remaining egg. Beat the egg yolk with some of the reserved milk and brush the brioche dough with it. (Reserve egg white for another use.)

11.
Whole-Wheat Braid preparation step 11

Place the brioche in a cold oven. Heat to 200°C (fan 180°C, gas: mark 3) (approximately 350°F) and bake until golden brown, 45-50 minutes. Let cool on a cooling rack before serving.