Recreate the wondrous locks of Rapunzel with this braided bread recipe.
The perfect snack for a summer picnic and packed full of fruit too.
What You'll Need
- 225ml warm water
- 1 teaspoon yeast
- 56ml canola or sunflower oil
- 60ml honey
- 420g whole wheat flour
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons sour cream
- 115g low-fat cream cheese, softened
- 250g frozen raspberries
- 1 teaspoon sugar
- 5 blueberries
- 3 strawberries
How To Make It
- Begin by combining the water, yeast, oil, and honey in a medium bowl. Give one stir and set aside for 5 minutes to activate the yeast.
- In a large bowl, combine the flour, salt, and baking soda.
- Once activated, add the wet contents to the dry and use a wooden spoon to gently stir until thoroughly mixed into a sticky, but firm dough. If too dry, add warm water, one teaspoon at a time. If too wet, add flour, one teaspoon at a time.
- Cover the bowl with a tea towel and set aside in a warm spot for 10 minutes.
- In the meantime, combine the sour cream and cream cheese in a small bowl. Set aside.
- Heat the frozen raspberries and cane sugar in a small saucepan over low heat until the berries can be smashed with a spoon into a jam-like consistency. Then let cool.
- Preheat the oven to 220c/200c fan
- After 10 minutes the dough should be a bit larger in size. Place onto a floured surface and knead 2-3 times before rolling out into a rough rectangle about 1/4″ thick.
- Mix the cream cheese with the raspberries and spread onto the dough in a thin, even layer. Keep a 1-inch border of dough on the edge.
- Roll the dough lengthwise onto itself and seal the edge by pinching the dough together with your fingers. You should have one long roll.
- Using a serrated knife, slice the roll down the centre, starting from the middle.
- Begin braiding the dough by placing one segment on top of the other, twisting to keep the exposed part on top.
- Place on a floured cookie sheet or parchment paper and bake for 10 minutes. Remove, lightly cover with tinfoil, and bake another 10 minutes, until the edges are toasty and a knife or cake tester can be inserted and removed clean. Then let cool.
- To finish, add blueberries and sliced strawberries on top. Cut off the green leaves and make four slices from the bottom of the strawberry toward the top, leaving the top intact. Gently fan the slices beneath the blueberries to resemble flower petals. Slice and serve!