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Wild Herb and Nut-Spiced Whole Wheat Braid
Discover the rich flavors of our Wild Herb & Nut-Spiced Whole Wheat Braid – a healthy, homemade bread perfect for any meal.
Bread-making is a timeless tradition, and our Wild Herb and Nut-Spiced Whole Wheat Braid offers a creative twist on this beloved staple. Infused with a unique blend of wild herbs and crushed nuts, this bread not only delights the palate but also provides a boost of essential nutrients. Whole wheat flour serves as the base of this recipe, offering a hearty texture and a rich source of fiber.
This bread is perfect for those who appreciate the art of slow food and the use of herbs to elevate flavors. The combination of fresh rosemary, thyme, and sage with a hint of crushed almonds and walnuts creates a savory loaf that stands out at any table. Whether you're enjoying it plain, toasted, or as a side to your favorite soup, this bread is sure to become a household favorite.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
8
Calories
340 kcal
per serving
Cuisine
Mediterranean
Discover the rich flavors of our Wild Herb & Nut-Spiced Whole Wheat Braid – a healthy, homemade bread perfect for any meal.
Ingredients
- • whole wheat flour: 3 cups
- • warm water: 1 1/4 cups
- • active dry yeast: 2 1/4 teaspoons
- • honey: 2 tablespoons
- • olive oil: 3 tablespoons
- • salt: 1 teaspoon
- • fresh rosemary, chopped: 2 tablespoons
- • fresh thyme, chopped: 1 tablespoon
- • fresh sage, chopped: 1 tablespoon
- • crushed almonds: 1/4 cup
- • crushed walnuts: 1/4 cup
- • whole egg for glaze: 1
Instructions
- 1 In a large bowl, dissolve the yeast in warm water. Stir in the honey and let the mixture sit for 5 minutes until frothy.
- 2 Add the olive oil, salt, and half of the whole wheat flour to the yeast mixture. Stir until combined, then gradually add the remaining flour to form a soft dough.
- 3 Turn the dough onto a lightly floured surface. Knead in the chopped herbs and crushed nuts, folding them evenly into the dough, for about 8-10 minutes until smooth and elastic.
- 4 Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
- 5 Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope, then braid the ropes together to form a loaf. Tuck the ends under to secure.
- 6 Preheat your oven to 375°F (190°C). Transfer the braided loaf onto a baking sheet lined with parchment paper.
- 7 Beat the egg and brush it over the top of the braid for a glossy finish. Let the braid rise for another 30 minutes.
- 8 Bake the bread in the preheated oven for 25-30 minutes until golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing.
Serving Suggestions
- • This Wild Herb and Nut-Spiced Whole Wheat Braid pairs beautifully with a variety of dishes. For a simple yet satisfying meal, serve it alongside a steaming bowl of lentil soup or a mixed greens salad with vinaigrette. The bread's herbal notes complement the earthy flavors of roasted vegetables, making it an ideal side for a vegetarian dinner. For breakfast or brunch, consider toasting slices and spreading them with creamy avocado or nut butter. A slice or two also makes a delightful accompaniment to an egg scramble or omelet, adding a crunchy texture thanks to the nuts.
Storage Tips
To keep your Wild Herb and Nut-Spiced Whole Wheat Braid fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving. To maintain moisture and flavor, avoid refrigerating the bread as it can dry out the loaf.
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