Ingredients
Scale
- 1 packet active dry yeast (1/4 oz)
- 3/4 cup warm water
- 1/4 cup + 1 tbs. honey
- 1/2 cup coconut oil, melted
- 3 eggs (2 for dough, 1 for egg wash)
- 1 tsp. salt
- 2 1/2 cups whole wheat flour
- 1 cup whole wheat pastry flour
- 1 tbs. fresh thyme leaves, finely chopped
- 1/4 cup fresh rosemary leaves, finely chopped
- 1/2 cup dried cranberries, chopped
Instructions
- Empty yeast into a large bowl and add warm (NOT hot) water.
- Whisk in 1 tbs. of honey until mixture is thoroughly combined. Let sit until yeast is foamy, about 10 minutes.
- Whisk in 2 eggs, remaining honey, oil, and salt until combined.
- In a separate bowl, combine both flours.
- Add flour to yeast mixture gradually, kneading with your hands until fully combined and there are no spots of dry flour left.
- Let dough stand in an oiled bowl and in a warm place until doubled in size, about 2 hours.
- Once dough has risen, deflate and add cranberries, thyme, and rosemary. Knead until incorporated.
- Divide the dough in half. Each half will be one loaf, so depending on what braiding you want, divide each half again accordingly.
- Braid loaves, and transfer them to a sheet pan lined with parchment paper. Let sit for one more hour to rise.
- Preheat oven to 350˚F.
- Brush each loaf with remaining egg, and bake for about 30 minutes, or until golden brown. Do not overbake!