EVOO bread braids
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 6 breads
  • 225g (2 cups) Organic plain flour
  • 225g (2 cups) Organic whole wheat flour
  • 1 Tablespoon sea salt
  • 1 Tablespoon dried yeast
  • 50ml Extra Virgin Olive Oil (EVOO)
  • 250ml (1 cup) warm soya milk (or almond milk)
  • 1 Organic egg
For the topping:
  • 1 Tablespoon water
  • 1 Tablespoon sesame seeds
  1. In a large bowl combine the flours, the sea salt and the dried yeast. Make a well in the middle and pour into it the olive oil, the warm soya milk and the egg. With a silicon spatula bring the flour in from the sides and mix it well with the liquid and the egg. Keep mixing until it all starts to come together, and then keep on mixing with your clean hands and knead it until you have a smooth, not sticky, dough.
  2. Cover the bowl with a cloth and leave to rise in a warm place of the house for at least half an hour until the dough has doubled its volume.
  3. Remove the dough from the bowl and place it in a clean flour-dusted surface. Knead it a bit with your hands and, with the help of a rolling pin (lightly dusted in flour), extend it gradually flattening it out. Divide the dough into 12 equal pieces and shape each piece with your hands into rolls.
  4. To make the two-strand braids take 2 dough pieces and, on a lightly floured surface, pinch 2 strips together at one end and then braid them together. Once braided pinch the ends together. To make them a round braid, just pinch together the two ends of the braid to get a ring.
  5. Meanwhile, preheat the oven to 200 degrees C (400 degrees F). Once the braids are ready brush them with water and sprinkle with some sesame seeds. Bake in the oven for about 18 min at 200 degrees C (400 degrees F) or until golden. Remove from the oven and transfer to a cooling rack.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/evoo-bread-braids/