Onion and Poppy Seed Braid

Nigella seeds are small, black, drop-shaped seeds that come from the Nigella
sativa plant. They are also known as black cumin, black seeds, fennel flower,
black caraway, and Roman coriander.

Servings: 1 loaf

Author:

Prep Time
3 hours, 30 minutes

Cook Time
35 minutes

Total Time
4 hours, 5 minutes

Course:

Bread

Keywords:

Bread

Instructions

1 Combine all the dough ingredients in a stand mixer and mix on medium low until
the dough clears the sides of the bowl and passes the windowpane test (see my
tutorial on what this means if needed). The dough should be soft and supple. If
it is stiff, add a little water a tbsp at a time while mixing until you get a
soft dough.
2 Place in a greased container and cover and allow to rise about 1 1/2 hours or
until doubled.
3 While the dough is rising, make the filling. Heat the butter in a skillet and
add the onion and salt. Allow to cook over medium, stirring occasionally until
the onions are translucent. Add the poppy seeds and bread crumbs and cool to
room temp.
4 When the dough has risen, cut into 3 equal pieces and on a floured countertop,
roll each piece into an 8×16 rectangle. I did these one at a time, filling and
rolling each before doing the next. Use 1/3 of the filling to spread on the
dough, leaving a 1 inch line clear at one of the long ends to seal the dough.
With the longer side facing you, roll up the dough until a log and seal the seam
by pinching the dough together along the length of the log. Roll gently to seal
and set aside while you do the other 2. Preheat the oven to 375.
5 When you have all 3 long strands, braid them together and seal the ends by
pinching the 3 strands together and tucking them under the loaf. Place on a
parchment lined baking sheet and cover with greased plastic wrap to rise for
another hour to 1.5 hours until the dough doesn't spring back when a finger is
pushed into it and it is noticeably risen.
6 When ready to bake, brush the dough with an egg wash (a whisked egg with a tsp
of water mixed in) and top with the seeds and a light sprinkle of salt.
7 Bake for around 35 minutes until the internal temp is at least 204 and the braid
has browned on top. Cool for a few minutes, then cut into slices and serve.
Bread can be stored in an airtight container or in the freezer.

Onion and Poppy Seed Braid

Course:

Keywords:

🧂 Ingredients

Instructions

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