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“A braided loaf, this is one of the more delicious breads I've made. It's a Bernard Clayton recipe, modified with 50% whole wheat flour. Excellent for breakfast. I don't ice the loaf.”
3hrs 30mins
1 Loaf

Ingredients Nutrition


  1. In large mixing bowl or mixer bowl, add the whole wheat flour and the non-flour dry ingredients.
  2. Pour in the hot water and add the shortening.
  3. Beat with a wooden spoon 150 strokes or with the mixer flat blade for 2 minutes.
  4. Stir in the fruit and nuts.
  5. Add the flour slowly, mixing with a wooden spoon and then by hand until a rough, soft mass is formed. If using a mixer, use dough hook and add flour until dough forms a soft ball around the hook and moves with it.
  6. Knead for 10 minutes, adding flour if too wet and a little water if too dry.
  7. Place dough in a clean, oiled bowl and let it rise until doubled in volume. Another test is when a finger poked into it leaves a dent that remains.
  8. Divide the dough into 3 equal pieces and gently roll into 3 strands, 20 inches long. If the dough resists stretching, cover and wait 10 minutes until the dough relaxes. The strands should be tapered at the ends.
  9. Braid the strands loosely and seal the ends, tucking them under.
  10. Cover the loaf with plastic wrap and let it rise until doubled in volume at room temperature. I place the loaf in the fridge overnight and the next day I let it warm and rise for about and hour and a half.
  11. Heat oven to 375F about 20 minutes before baking.
  12. Bake on a baking stone or baking sheet for about 30 minutes or until 200F internal temperature and remove and cool on a wire rack.
  13. Mix the topping ingredients and spread or drizzle on the loaf while the loaf is still slightly warm.

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