Let’s make a braided bread, with the same no-knead dough, and my tried and true baking method using a dutch oven. With a few small adjustments to the original recipe, you can have a lightly crisped outside and layers of super soft, pull-apart bread on the inside. If you like, add a seeded or everything bagel mixture to the top. I show you how to make this beautiful thing happen.
Braided bread is something I have wanted to do for a while. It looks amazing! I wondered if I could do it successfully. For me, on a personal-level, that means a practically-perfect result. I’ve taught myself to chill a bit, and to give myself a break about perfection because it’s not even close to being important. As usual, the first step to being brave is the hardest, and I just went for it. I have nothing to lose but a little time and flour, and this is something I want to do. The recipe is already super easy as it is, and braiding is like it was when I was 10 years old. So why in the world didn’t I try this sooner? I love it all. I’m so glad this is happening.
A confident-hand and just going for it in the kitchen with what you already know (even if you’re just getting started as a home cook or baker) is key to enjoying the process.
I use cooking and baking as my alone time, to step away and be myself. I can create and do exactly what I want in these moments. I can prep and in the background and watch a show/movie, listen to music in my ear, or even just pray. Stepping into this zone, even when I’m feeling stressed or overwhelmed about the world, has been a huge gain to my mental health. I absolutely need time to myself, and I’ll make the most of the opportunity, even if that means I have to work as a housewife or professional caterer while I’m at it.
And I have to give myself a break not worry so much (or at all) about the end result of the food I make at home. Whatever comes of it, I’ll take these moments that I have, and what I make is offered as a gift of my love and time to my family. And I’m only human, so I get tired, or grumpy, and don’t want to cook. They know that. So when I do step up to take care of them in this way, I want (and do receive) a thank you each time, for my effort. These things are accepted with open arms, even when I fail, because we know I tried. I’m grateful that I am so loved and accepted at home, where I can be totally comfortable.
This recipe, like the artisan no-knead bread, is also naturally vegan. There are only a few small adjustments to add a little switch-up to the final texture and flavor. Braided bread would taste delicious with the fresh herbs baked-in, or with nothing added to the base recipe.
Here is a peek at the rising: first braided, then at room temperature rise, and finally, the rise in the oven after the first 30 minutes of baking at full-heat.
just-braided 
rise before baking 
after first-half of baking
Just like the notes I offered for making Italian-style artisan bread – this dough requires preparation. You will combine the ingredients 8-24 hours before you want to bake bread, with 12-18 hours of rise time, offering optimum results for the softest and nicest dough.
braided no-knead bread – seeded or everything, using dutch oven
Ingredients
dough ingredients
- 3 cups all purpose flour
- 1 and 1/2 teaspoons coarse salt
- 2 teaspoons active dry yeast (one packet)
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
baking method ingredients
- 1/3 cup all purpose flour
- 1/3 cup cornmeal
finishing ingredients
- 1 tablespoon extra virgin olive oil
- 2-3 tablespoons seed-mix or everything bagel seasoning
Instructions
- 8-24 hours before you wish to bake bread, prepare the dough. Place all dry ingredients into a large bowl. Using a thermometer, heat the water to the correct temperature. Pour the water onto the dry ingredients and completely combine. Cover with plastic wrap and a dish cloth, and allow to rise in a dry area. A counter top or cold oven is ideal.
- When the dough is ready, and you are ready for the dough, place onto a floured surface.
- Use fingers to break-in any clumpy pieces that may have formed to the edges during the rising process. You can prepare it now, or cover and allow to rise for another 30 minutes, if you want to step away.
- When you are ready to braid, stretch the dough and cut lengthwise into three strips.
- Stick the three pieces together at the top – one on top of the other, and begin to braid.
- Make the braid down to the end of the strips. Each piece has a turn to be swiped over to the top.
- Fold in the two ends. For a round loaf, bring together at one side (here I chose the left). For a long loaf, tuck the ends under.
- Place a baking mat or parchment paper at the bottom of your dutch oven. Put the loaf inside and cover. Allow to rest for 30 minutes. Toward the end of the rise and rest period, preheat your oven to 425 degrees.
- Bake for 30 minutes covered.
- After 30 minutes, take the dutch oven out of the oven. Remove the bread and baking mat from the inside. Invert the top-cover and close the empty dutch oven. Place 1/3 cup cornmeal. Place the baking mat on top of the cornmeal. Place the bread on top of the baking mat. Return to the oven for 15 minutes.
- Reduce the heat of the oven to 350 degrees. Bake for 10 more minutes. Remove from the oven, brush with extra virgin olive oil.
- Add a seeded mixture or salted everything bagel style mixture to the top of the olive oil. Bake for 5 more minutes.
- Allow to completely cool before pulling-apart or cutting. Keep in airtight container.
Video
I’m going to keep at it with this recipe. When I get to it, I’ll share how to simply transform this no-knead dough recipe into rolls, pizza, etc.
In the mean time, if you are looking for tools or ingredients for baking bread like I have shown you, please consider shopping here with me. I have hand-selected items for my Amazon-affiliate shop that are, shipped directly to your door.
Thanks for being here, and take care,
