Stuffed Braided Bread (Multi-Grain) Recipe

Lately, I have acquired an interest in baking bread and it is always a delight to eat a freshly baked bread at home. This stuffed braided bread recipe is my son’s favorite. I braid it in such a manner that it resembles a fish. And like any loving mom, I don’t leave any stone unturned to make him eat healthy and nutritious food. So, I stuff it with cottage cheese and lots of vegetables. You can add cheese as well.

Breads baked using refined flour are always lighter and fluffier. But, I try to bake healthier breads using whole wheat flour or multi-grain flour instead of refined flour. I have used Aashirvad multigrain flour plus maize flour, jowar flour and semolina along with refined flour in 60:40 proportion.

INGREDIENTS

FOR DOUGH:

• 100 Gms. Multigrain Flour
• 100 Gms. Refined Flour
• 1.5 Tbsp Maize Flour
• 1.5 Tbsp Semolina
• 1.5 Tbsp Sorghum Flour (Jowar)
• 10 Gms. + 5 Gms. Sugar (Approx. 3 Tsp.)
• 1.5 Tsp Dry Yeast
• 3 Gms. Gluten (Approx. 1 1/4 Tsp)
• 1 Tsp Salt
• 15 Gms. Margarine / Butter / Olive Oil
• 1- 1 1/2 Tsp Sesame seeds
• 250-300 Ml. Water

FOR FILLING :

• 100 Gms. Cottage Cheese (Crumbled)
• 1 Small Green/Yellow/Red Bell-Pepper (Chopped)
• 1 Small Onion (Chopped)
• 1/2 Cup Frozen Sweet Corns (Boiled)
• 8-10 Black Olives (Sliced)
• 8-10 Jalapeno (Sliced)
• 2 Tsp Dry Basil Herb Seasoning
• 2 Tsp Dry Garlic Seasoning
• 3 Tbsp Pasta/Pizza Sauce
• Salt

METHOD

FOR DOUGH:

1. Dissolve yeast along with 5 gms. sugar in 60 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
2. Transfer refined flour, multi-grain flour,maize flour, semolina, sorghum flour, salt, remaining sugar, gluten and yeast mixture to a big bowl.
3. Bring all ingredients together and add margarine.
4. Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
5. Transfer dough to clean kitchen slab for further kneading.
6. Stretch the dough back and forth using palm. Repeat this process for 10-15 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
7. Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
8. Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept. You can put it inside a cupboard or microwave.
   

   
9. Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
10. Transfer dough to a greased bowl for second rise. Wait for it to double.
11. Again, knock it to remove gas bubbles formed by yeast during rising process.
12. Dough is ready to be shaped.

FOR FILLING :

1. Mix all the ingredients and add salt as per taste.

FOR ASSEMBLING:

1. Divide dough into 3 portions. With the help of a rolling pin, roll a portion in an oval shape. Place filling in the center.Refer the image below for better understanding.
2. Using a pizza cutter, mark equal cuts on both sides till the end. Leave a few inches at the top and bottom.
3. Now, place left strip over filling followed by right strip. Repeat the process till last right strip has been placed over filling. Place a sliced olive to resemble a fish’s eye.
4. Mark two cuts at the bottom to resemble fish’s tail.
   

   

   
5. Place it on a baking tray and repeat with remaining portions.
6. Let them rise for 40-50 minutes.
7. Brush the top with milk and sprinkle sesame seeds over them.
8. Bake at 180°C for 20 minutes in a preheated oven, till it is golden brown.