Ingredients
Bread dough:
- 405 g white bread flour
- 90 g water
- 90 g eggs
- 25 g yolks
- 40 g vegetable oil
- 40 g honey
- 15 g dry instant yeast
- 10 g salt
- 1 egg for glazing
- 50 g sesame seeds
- 50 g poppy seeds
Milk glaze:
- 30 ml milk
- 1 tsp sugar
Instructions
- Preheat oven to 190 C fan setting.
- Combine the dry ingredients with the wet ingredients and knead until full gluten development has been achieved – 10 minutes.
- Bulk ferment until double in size (this means to prove the dough).
- Divide the dough into 6 equal pieces and pre-shape the strands into 35 cm tapered strands (remember to taper the ends slightly).
- Lightly brush the 6 strands with eggs wash and roll two strands through the poppy seeds and roll two strands through the sesame seeds. Keep two strands plain.
- Lay the six strands vertically parallel to each other - Poppy Seed, Plain, Sesame Seed, Poppy Seed, Plain, Sesame Seed pinch the tapered end at the top together, then start the braid. Braid the far right strand (Poppy Seed) over two, under one, over two. Repeat the process until the end, keeping the braids fairly loose.
- Place the braided loaf on greased or lined tray and allow it to ferment to double in size (prove in a warm place)
- Bake at 190C for 15 Minutes then reduce temp to 160C for 30 mins
- Glaze with milk glaze as it comes out of the oven
Notes
Storage Instructions for Braided Honey Bread
- Room temperature: Store the bread in an airtight container or wrapped tightly in foil for up to 2 days. Keep it in a cool, dry place away from direct sunlight.
- Freezing: This bread freezes well. Wrap the whole loaf or individual slices in clingfilm, then place in a freezer bag. Freeze for up to 2 months. Defrost at room temperature or toast from frozen.
- Reheating: Warm slices gently in the toaster or oven at 160°C for 5–10 minutes to refresh before serving.
Servings: 1 loaf