Whole Wheat Garlic-Parsley Cheddar Braid

Steps

1. Prepare first: shred the cheddar, chop the parsley and dill, mince the garlic, and soften the butter. Divide the butter into 25 g for the dough and 20 g for the filling.
2. In a large bowl, whisk the whole-wheat flour, bread flour, instant yeast and salt.
3. Add the warm buttermilk, warm water and honey and stir into a shaggy dough. Let it rest 15 minutes so the whole-wheat flour absorbs the liquid. This is about 72% hydration (counting the buttermilk as water) and 1.8% salt.
4. Add the 25 g portion of butter and knead 8–10 minutes until smooth, slightly tacky and elastic.
5. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
6. Meanwhile make the filling: mash the remaining 20 g of butter with the garlic, then stir in the parsley and dill.
7. Punch down the dough, divide it into 3 equal pieces and roll each into a 14-by-4-inch strip. Spread one third of the garlic-herb butter down each strip and sprinkle each with one third of the cheddar.
8. Roll each strip up lengthwise into a rope, pinching the seams closed. Lay the ropes side by side on a parchment-lined baking sheet, pinch the tops together, braid them and tuck both ends under.
9. Cover and proof at about 75°F (24°C) for 45–60 minutes, until puffy and the dough springs back slowly when poked. Preheat the oven to 350°F (175°C) during the last 20 minutes.
10. Brush the braid gently with the beaten egg.
11. Bake 30–35 minutes, tenting with foil after 20 minutes if browning fast, until golden and the center reads 190°F (88°C).
12. Cool the braid on a rack for at least 45 minutes before cutting into 12 slices, which keeps the crumb soft.