Whole-Wheat Braid

Preparation

1. Combine water, milk, oil and honey in a small saucepan; heat until lukewarm. Pour into a large bowl.
2. Stir yeast into milk mixture and let sit until bubbly, 4 to 5 minutes.
3. Add whole-wheat flour, egg and salt. Stir with a wooden spoon until smooth. Gradually add all-purpose flour until dough becomes too difficult to stir.
4. Turn dough out onto a well-floured surface and knead until smooth and elastic, 8 to 10 minutes, adding only enough flour to keep dough from sticking. (Dough will be soft.)
5. Lightly oil a large bowl. Place dough in bowl, turning to coat; cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
6. Lightly oil a baking sheet or coat it with nonstick spray. Turn dough out onto a lightly floured surface and knead several times. Divide dough into 3 equal pieces. Roll each piece into an 18-inch rope, tapering the ends. Braid dough, pinching the ends together and tucking them under the loaf slightly. Transfer the loaf to prepared baking sheet. Cover loosely with plastic wrap and let rise in a warm place until doubled in bulk, about 45 minutes.
7. Position rack in center of oven; preheat to 375°F.
8. Brush loaf lightly with egg white mixture and sprinkle with sesame seeds.
9. Bake loaf for 30 to 40 minutes, or until browned and bottom sounds hollow when tapped. Cool completely on a wire rack.

Tips & Notes

• Make Ahead Tip: Freeze well wrapped for up to 1 month.

Nutrition