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1 pk (or 1 tablespoon) Active Dry
-yeast
2 tb Sugar
1/4 c Warm Water (110 to 115
-degrees)
2 c All-Purpose flour
2 To 2-1/2 c Whole Wheat flour
1/2 ts Salt
1 Egg
2 tb Vegetable Oil
1 1/4 c Water
1 Egg, beaten
1 tb Poppy Seeds
Dissolve the yeast and sugar in the 1/4 cup of warm
water. Let stand for 5 minutes.
Combine the flours and salt in a mixing bowl. Make a
well in the center of the flour mixture and add the
egg, oil, yeast mixture and remaining 1-1/4 cups of
water. Mix well. Knead the dough on a floured board,
adding more whole wheat flour until the dough is
smooth and elastic. Place in an oiled bowl. Cover with
a damp towel and let rise until doubled, about 1 hour.
Divide the dough into three parts. Roll each third
into a strip about 15 inches long. Braid the strips
together and place on a lightly-oiled baking sheet.
Brush with the beaten egg. Sprinkle on the poppy
seeds. Cover and let rise until doubled. Bake in a
375-degree oven for 40 to 45 minutes, or until golden
brown.
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