Whole Wheat Plait Bread

Whole Wheat Plait Bread

Ingredients:

• 3 cups whole wheat flour

• 3 cups all purpose flour

• 1 tbsp active dry yeast

• 6 tbsp butter or oil

• 1 1/2 cups water

• 1 cup milk

• 2 tbsp sugar

• 2 tsp salt

• 1 egg, beaten + 1 tbsp water for brushing on loaves

1. In a medium sized saucepan, heat the milk, water and butter on low heat until it reaches a temperature of 105°F to 110°F .

2. In the bowl of a stand mixer, add flour, yeast, sugar and salt. Stir or mix on low until thoroughly combined.

3. Mix on low speed as you slowly add the warm milk/water/butter to flour mixture. Mix until dough starts to form and no flour remains in bowl; about 2 minutes.

4. Increase speed to medium and knead for 8 minutes until dough is smooth and elastic.

5. Transfer dough to a lightly floured surface, divide into 2 equal portions, and knead each portion for 2 to 3 minutes until dough is smooth and round.

6. Grease two bowls and place each portion of dough into an a bowl. Cover with plastic wrap and let rise until double in size, about 1 hour.

7. Gently press do on dough to deflate. Cover with plastic wrap and let rise for a 2nd time until double in size, about 45 minutes to 1 hour.

8. Turn dough onto a lightly floured surface. Working with one portion of dough at a time, divide each piece dough into 3 pieces; shape each piece into a 12- to 14-inch rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Do the same with the other portion of dough.

9. Cover loaves and allow to rise until double in size, about 30 minutes.

10. Brush dough with egg wash and bake in a preheated 375°F oven for 25 to 30 minutes, or until golden brown. Internal temperature should read 200°F. Remove from pan and cool on wire rack for 5 minutes. Wrap loaves in a kitchen towel for no more than 5 minutes to keep the crust soft.

11. Cool loaves completely and store wrapped in foil and placed in a plastic bag.

Yields: 2 loaves

Notes&Tips:

• This bread is a Guyanese style bread that's eaten with the national dish, Pepperpot. Most people make the regular plait bread. Here, I've added whole wheat for a heavier, more filling and healthier bread.

• Do not overheat the water or milk or it will kill the yeast and the dough will not rise. Use a thermometer to check the temperature.

• Allowing the dough to rise a 2nd time before shaping into loaves will ensure smaller crumb and less holes in your bread. With this particular bread, you want to do 3 proofing to ensure a compact but soft bread that will be able to soak up the meat and broth in your Pepperpot.

• Whole Wheat Plait Bread is also delicious toasted lightly with a bit of butter and served with a nice slice of Gouda cheese.