Ingredients
1 3/4
to 2 1/4 cups all-purpose flour
2
tablespoons packed brown sugar
1
teaspoon salt
1
package fast-acting dry yeast
1
cup water
2
tablespoons butter or margarine
1
egg
2/3
cup whole wheat flour
1
egg yolk
1
tablespoon water
1
teaspoon poppy seed
1
teaspoon sesame seed
1/2
teaspoon fennel seed
1/2
teaspoon caraway seed
1/8
teaspoon celery seed, cumin or dill seed
Preparation
Grease cookie sheet with shortening. In large bowl, mix 1 1/2 cups of the all-purpose flour, the brown sugar, salt and yeast.
In small saucepan, heat 1 cup water and the butter until very warm (120°F to 130°F). Add warm liquid and egg to flour mixture; beat with electric mixer on low speed until moistened. Beat 3 minutes on medium speed. By hand, stir in whole wheat flour and additional 1/4 to 3/4 cup all-purpose flour until dough pulls cleanly away from side of bowl. Cover; let rest 10 minutes.
On floured surface, knead dough about 25 times until smooth. Divide dough into 3 equal parts. Roll each part into 12-inch rope. Place ropes together on cookie sheet. Braid ropes gently and loosely, starting in middle; do not stretch. Punch ends; tuck ends under braid securely. Cover loosely; let rise in warm place (80°F to 85°F) until doubled in size, 30 to 40 minutes.
Heat oven to 375°F. In small bowl, beat egg yolk and 1 tablespoon water. In another small bowl, mix all seed mixture ingredients. Brush braid with egg yolk mixture; sprinkle with seed mixture.
Bake 20 to 25 minutes or until loaf sounds hollow when lightly tapped. Immediately remove from cookie sheet. Cool on cooling rack.
