Savory Plait Recipe (Braid) (egg-free, dairy-free)

IN MIXER or Large Bowl:
*1 1/4 C. warm Rice or Soy Milk
*1 T. Sugar
*1 T. Oil
*2 tsp. Granular Yeast. Let bubble.
COMBINE in a separate bowl:
*1/2 tsp. Salt
*3 C. Whole Wheat unbleached Flour
*1 C. Chickpea Flour
ADD liquid and KNEAD dough until soft.  (See Video below about what to do next if you wish).
ADD:
*1 Onion, chopped
*1 red Pepper, finely chopped
*1 green Pepper, finely chopped
*1 tsp. Chili pepper

Continue by folding over and over until vegetables are mixed in.
IF dough is too wet and sticky, ADD 1/2 C. Flour and KNEAD
COVER and keep in warm place until double in bulk.
DIVIDE dough in 2 pieces, flatten, cut in 3 strips to braid
PLACE on baking sheet and let double in size again before baking at 375F approximately 40 minutes.
BRUSH with seasoned oil.

Above is a video showing a method of prepping the dough in a plastic bag, and how to braid it.  You can substitute Wyona's ingredients to those shown in the video.  Have fun!

                                     MORE BREAD RECIPES:

Millet-Honey-Nut Bread Recipe by Wyona Hertwig, Master Baker

Stone-Milled or Cracked Wheat Bread by Wyona Hertwig, Master Baker

Multi-Grain Sunflower Seed Mineral Bread Recipe, by Wyona Hertwig, Master Baker

Grandma's Health Bread Recipe (Adventist Cooking School)

Mediterranean Pocket Bread Recipe (Adventist Cooking School)

 

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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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