This whole wheat vegetable stuffed braided bread is super-delicious and very healthy. Serve it with a hot bowl of soup for a perfect filling dinner.
About This Recipe
Braided bread can be categorized under designer breads and there are many ways in which you can shape this bread. We have shaped this bread in square shape and made them in such a way that it resembles a regular grilled sandwich size. So no need to slice, you can just serve it as it is. But if you wish you can make 1 big-sized braided bread too.
This is the best way to eat vegetables since you can incorporate as many vegetables as possible. Also, we have used whole wheat flour for this braided bread so you can enjoy it guilt-free.
Filling for vegetable stuffed braided bread
There are many options that you can use as stuffing for this braided bread. We have prepared mixed vegetable stuffing and flavoured it with oregano, mixed herbs and chilli flakes. But you can use any of your favourite fillings, some of the options –
- Leftover dry sabzi
- Paneer tikka/paneer kadai
- Aloo masala
- Just stir-fry vegetables and add any chutney to it
Braiding this bread seems to be tiresome at first sight, but once you start the process you will enjoy it. Try engaging kids in the process and we are sure they will enjoy it.
How to make Braided Bread – Step by Step Recipe
For the stuffing
Heat oil in a non-stick pan on medium heat; add the chopped garlic and onions. Sprinkle some salt and sauté on a medium flame for 3-4 minutes.
Then add green chillies and tomato. Saute for another 4-5 minutes.
Now add parboiled vegetables, oregano, mixed herbs, chilli flakes, salt and mix. Saute for 2-3 minutes. If you want you can mash the stuffing with a vegetable masher. Remove from flame and let the mixture cool down.
For yeast fermentation
In a small bowl, combine warm water, yeast and sugar. Stir well till no lumps remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.
For the dough
Through a very sieve, sift wheat flour. In a wide bowl combine wheat flour and salt. Gradually add fermented yeast mixture, curd and mix.
Now add about 1 tablespoon water gradually and combine everything. You can add little more water if you feel dough is too dry, but make sure dough is not sticky and loose. The dough for this bread should be stiff, so that we can easily shape it.
Once everything is combined well, add 1 teaspoon butter and knead till butter is absorbed into the dough.
Now take this dough on a flat surface and knead well for a total of 8-10 minutes. After about 5-6 minutes of kneading, add 1 teaspoon butter. Knead until you get a smooth and elastic dough.
Shape the dough into a smooth ball and tuck the edges inside. Place the dough in a bowl and cover with a damp cloth. Keep aside to rise for 45 minutes – 1 hour or till dough doubles in size.
Line 10 inch round/square baking tin with parchment paper. From this much quantity of ingredients, we have prepared 2 braided bread of square size plus a small bun. You can choose to make 1 big bread or 3 small ones.
Once the dough doubles in size, punch the dough and knead lightly for about a minute. Divide into 2 portions (keep 1 portion slightly big) and make round balls.
Dust surface with little flour and place dough ball over it. Roll it into a 7 inch round and cut edges to give it a square shape. Add the scrapes to the remaining portion of the dough and combine well.
Now cut and fold as shown in pic below or you can even refer our video recipe.
Place stuffing on one side and apply little water on edges of the portion where you have placed stuffing. Seal as shown in pic. Transfer to baking tray.
Repeat to make another bread. With the scrapes from the second bread, we prepared one small stuffed bun.
Cover and let it proof for 10-15 minutes.
Pre-heat oven to 200 degrees Celsius for 10 minutes.
Brush the top of bread with milk and bake in preheated oven at 200 degrees Celsius for 20-25 minutes. If you feel buns are under baked after 20-25 minutes, you may bake for 2-3 mins more. Once baked, take it out of oven immediately. Top part will be slightly hard. Immediately apply butter on top. Once you apply butter, wait for 1-2 minutes so butter is absorbed.
Then keep on a wire rack if you want to serve after some time. Keep covered.
You can even serve hot and enjoy.
Tips & Variations
- You can adjust the quantity of salt and sugar in the recipe. But do add sugar while fermenting yeast since this will help to activate the yeast.
- If you want to add any of your favourite seasoning/spices to the dough, add them along with all the dry ingredients.
- From this much quantity of ingredients, we have prepared 2 braided bread of square size plus a small bun. You can choose to make 1 big bread or 3 small ones.
- Sift wheat flour through a very sieve.
- Add about 1 tablespoon of water gradually and combine everything. You can add a little more water if you feel the dough is too dry, but make sure the dough is not sticky and loose. Dough for this bread should be stiff, so that we can easily shape it.
You can also refer to our detailed post on Tips to bake perfect breads. We have compiled a list of mistakes to avoid that you can avoid while baking. Or you may even say that these are basic tips and suggestions that will help you bake a perfect bread.
What To Serve With Braided Bread ?
You can serve this flavourful stuffed bread with any hot bowl of soup for a complete meal –
Roasted Carrot Soup
Sweet Corn Soup
Roasted Tomato Soup
You can even serve this bread with any dip / sauce –
Strawberry and Mango Chutney
Fresh Red Chilli Chutney
Mint Coriander Chutney
More Bread Recipes :
Recipe Card
Whole Wheat Vegetable Stuffed Braided Bread
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Ingredients (1 cup = 240 ml)
For yeast fermentation
- 2 tablespoon lukewarm water
- ¼ teaspoon instant dry yeast
- ½ teaspoon sugar
For the dough
- ½ cup wheat flour (gehun ka atta)
- ⅛ teaspoon salt
- 1 teaspoon yogurt/curd/dahi
- 2 teaspoon salted butter (if using unsalted butter, slightly increase the quantity of salt)
- 1-2 tablespoon water
For the stuffing
- 1 teaspoon oil
- 4-5 cloves garlic finely chopped
- 1 medium onion finely chopped/sliced
- 1 green chilli chopped
- 1 medium tomato chopped
- ½ cup mixed parboiled vegetables (peas, beans, corn)
- ½ teaspoon oregano (optional)
- ¼ teaspoon mixed herbs
- ½ teaspoon chilli flakes
- salt to taste
Instructions
For the stuffing
- Heat oil in a non-stick pan on medium heat; add the chopped garlic and onions. Sprinkle some salt and sauté on a medium flame for 3-4 minutes.
- Then add green chillies and tomato. Saute for another 4-5 minutes.
- Now add parboiled vegetables, oregano, mixed herbs, chilli flakes, salt and mix. Saute for 2-3 minutes. If you want you can mash the stuffing with a vegetable masher. Remove from flame and let the mixture cool down.
For yeast fermentation
- In a small bowl, combine warm water, yeast and sugar. Stir well till no lumps remain. If you see that there are lumps of yeast in the mixture, heat the mixture for a few seconds. Cover and set aside for about 10 minutes or till the mixture is frothy. If the mixture does not turn frothy, discard this and start again.
For the dough
- Through a very sieve, sift wheat flour. In a wide bowl combine wheat flour and salt. Gradually add fermented yeast mixture, curd and mix. Now add about 1 tablespoon water gradually and combine everything. You can add little more water if you feel dough is too dry, but make sure dough is not sticky and loose. Dough for this bread should be stiff, so that we can easily shape it.
- Once everything is combined well, add 1 teaspoon butter and knead till butter is absorbed into the dough.
- Now take this dough on a flat surface and knead well for a total of 8-10 minutes. After about 5-6 minutes of kneading, add 1 teaspoon butter. Knead until you get a smooth and elastic dough.
- Shape the dough into a smooth ball and tuck the edges inside. Place the dough in a bowl and cover with a damp cloth. Keep aside to rise for 45 minutes – 1 hour or till dough doubles in size.
- Line 10 inch round/square baking tin with parchment paper. From this much quantity of ingredients we have prepared 2 braided bread of square size plus a small bun. You can choose to make 1 big bread or 3 small ones.
- Once the dough doubles in size, punch the dough and knead lightly for about a minute. Divide into 2 portions (keep 1 portion slightly big) and make round balls.
- Dust surface with little flour and take place slightly big dough ball over it. Roll it into a 7 inch round and cut edges to give it a square shape. Add the scrapes to the remaining portion of the dough and combine well.
- Now cut and fold as shown in pic below or you can even refer our video recipe.
- Place stuffing on one side and apply little water on edges of the portion where you have placed stuffing. Seal as shown in pic. Transfer to baking tray.
- Repeat to make another bread. With the scrapes from the second bread, we prepared one small stuffed bun.
- Cover and let it proof for 10-15 minutes.
- Pre-heat oven to 200 degrees Celsius for 10 minutes.
- Brush the top of bread with milk and bake in preheated oven at 200 degrees Celsius for 20-25 minutes. If you feel buns are under baked after 20-25 minutes, you may bake for 2-3 mins more.
- Once baked, take it out of oven immediately. Top part will be slightly hard. Immediately apply butter on top. Once you apply butter, wait for 1-2 minutes so butter is absorbed.
- Then keep on a wire rack if you want to serve after some time. Keep covered.
- You can even serve hot and enjoy.
Video
Notes
- You can adjust the quantity of salt and sugar in the recipe. But do add sugar while fermenting yeast since this will help to activate the yeast.
- If you want to add any of your favourite seasoning/spices to the dough, add them along with all the dry ingredients.
- From this much quantity of ingredients, we have prepared 2 braided bread of square size plus a small bun. You can choose to make 1 big bread or 3 small ones.
- Sift wheat flour through a very sieve.
- Add about 1 tablespoon of water gradually and combine everything. You can add a little more water if you feel dough is too dry, but make sure dough is not sticky and loose. Dough for this bread should be stiff, so that we can easily shape it.
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