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Baking recipe · from the recipe book

Cheddar Walnut Spelt Braid

A tender, golden-glazed braided loaf with sharp cheddar pockets and toasty walnuts in every nutty, savory bite.

Cheddar Walnut Spelt Braid

Ingredients

  • 14 oz400 gWhole spelt flour
  • ¾ cup100 gBread flour
  • ¾ cup180 gWaterlukewarm, about 95°F (35°C)
  • ½ cup (120 ml)110 gMilk, 2%lukewarm
  • 2 large100 gEggsdivided: 1 egg for the dough, 1 egg for the glaze
  • 1 cup chopped110 gWalnutstoasted and chopped
  • 1 cup shredded120 gCheddar cheesesharp, cut into small cubes
  • 2 tbsp30 gUnsalted buttersoftened
  • 1 tbsp20 gHoney
  • 1 packet7 gInstant yeast
  • 1½ tsp9 gSalt

Steps

  1. Toast the walnuts in a dry skillet over medium heat for 4–5 minutes until fragrant, then cool and chop. Cut the cheddar into small cubes.
  2. Crack one egg into a small bowl for the dough and beat it; crack the second egg into another small bowl, beat it and refrigerate it for the glaze.
  3. In a large bowl, whisk the spelt flour, bread flour, yeast and salt.
  4. Add the water, milk, honey and the dough egg, and mix to a shaggy dough. The dough is about 63% hydration from the water and milk, with 1.8% salt.
  5. Knead for 5 minutes, then work in the butter and knead 3–4 minutes more until smooth and slightly tacky; spelt tears if overworked, so stop once it holds together.
  6. Knead in the walnuts and cheddar until evenly spread through the dough.
  7. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
  8. Line a baking sheet with parchment. Divide the dough into 3 equal pieces and roll each into a 16-inch rope.
  9. Pinch the ropes together at one end, braid them snugly, pinch the other end and tuck both ends under. Set the braid on the sheet.
  10. Cover and proof at about 75°F (24°C) for 40–50 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
  11. Brush the braid all over with the glaze egg, using all of it in two thin coats for a glossy crust.
  12. Bake 30–35 minutes until deep golden and the center reads 190°F (88°C); tent with foil after 20 minutes if it browns fast.
  13. Cool on a rack for at least 1 hour before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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