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               Simply Yummy Idea for the Month!

Crusty Ten Grain Braids Makes 2 large loaves


2 cups all purpose, unbleached flour

3 cups whole wheat flour

¼ cup semolina flour

2 pakages yeast

2 cups warm water (115* is ideal, I think)

1/4 cup canola oil

¼ cup molasses

2 Tbsp sugar

1 Tbsp salt

½ cup rolled oats

¼ cup flax seed

¼ cup almonds crushed

¼ cup sunflower seeds

¼ cup of fine barley

1 Tbsp poppy seed

1 Tbsp sesame seed

1 Tbsp quinoa

Spray canola cooking oil

1 egg white


In a large bowl, combine 2 cups flour and yeast, and all other dry ingredients. Add water, oil, salt, sugar and molasses. Beat 30 seconds on low and 3 minutes on high with bread hooks on your hand mixer. Stir in the rest of the flour to form a stiff dough. This is about all your flour you have left


Knead for 8-10 minutes, dusting with flour if it gets sticky. Shape into a ball and place in a lightly greased bowl. Cover with an oil-sprayed piece of plastic wrap and put a damp towel on top of the plastic wrap and let rise for about 60-75 minutes in a warm spot (until doubled).


Let your aggression out and punch it down. Divide it into 6 balls. Cover with the sprayed plastic wrap and damp towel again and let it rest for 10 min.


Roll each ball into a 16 inch rope (or a little longer). On a greased baking sheet, braid the pieces together into two loaves. Tuck and pinch the end pieces under so they don't break open while baking/rising. Make sure to leave space between the loaves so that they can spread out and fully cook.


Cover again and let rise in a warm spot for 30 minutes.


Before you bake them, brush with egg whites and sprinkle with some seeds, I do poppy seed and sesame seeds.


Bake at 375 degrees for 25-30 minutes. They're done when you thump the top lightly with a wooden spoon and it sounds hollow. Don’t over bake or the bread will be hard and dry.

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