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Sourdough Braided Bread

Sourdough flavor with in a unique braided loaf makes the perfect accompaniment for a big family meal! Start in the morning and you'll have a warm loaf to slice up by dinner time.
Print Recipe
Loaf of braided sourdough bread
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:9 hours

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or baking mat

Ingredients

  • 1 cup Active sourdough starter
  • 1/2 cup Warm water
  • 1/4 cup Honey
  • 1 Egg
  • 2 tbsp Olive oil
  • 1 1/2 tsp Fine sea salt
  • 2 1/2-3 cups All-purpose flour
  • 1 Egg, for egg wash
  • 1 tbsp Poppyseeds, optional

Instructions

  • The night before you want to make this bread, feed your sourdough starter so that it's active and bubbly in the morning.
  • In the morning, combine active sourdough starter, warm water, honey, egg, oil, and salt in a large mixing bowl. Use your hands or a spoon to mix well.
  • Add in 2 cups of the flour and mix in well using your hand or a spoon. Gradually add remaining 1/2-1 cup of flour and knead until you have a soft, slightly tacky dough, about 5 minutes. You can also use a mixer with a dough hook if desired.
  • Place dough in a greased glass bowl and cover. Allow to sit at room temperature for several hours, ideally 5 to 8 hours. The longer it sits, and ferments, the more easily digestible the bread will be.
  • In the afternoon after the resting period, divide the dough into 3 sections. Use your hands to gently roll each section into a long rope, about 12 inches in length. Lay the three ropes on the baking sheet lined with lightly floured parchment paper or a baking mat, parallel to each other.
  • Begin at one end and braid the ropes together, alternating crossing each side over the middle piece. Tuck the ends in. Cover and allow to sit while the oven preheats.
  • Preheat the oven to 375 degrees.
  • Combine 1 egg yolk with 1 tablespoon of water and whisk together. Using a pastry brush, gently brush the egg wash all over the top of the braid. Sprinkle with poppyseeds, if desired.
  • Bake for 25-30 minutes or until golden brown on top.
  • Remove from the oven and allow to cool for 10 to 15 minutes before slicing. Serve warm with butter or another favorite topping.

Notes

This dough can be mixed up by hand or using a mixer with a dough hook.
Store any leftovers at room temperature in a bread box for up to 3 days.
 
Servings: 8