Aaaaaaaah! Isn’t it beautiful?! A 6-strand braid!! I love it! Unfortunately, I only got one slice before the rest was gobbled up at the potluck at church. 🙂 I made it with 60% spelt (the rest white flour). The 2nd time I made it for my white-flour-lovin’ brother-in-law and so I only put in 2 cups of wheat flour. The 3rd time I made it entirely with wheat flour, and added about 3Tbsp gluten flour. It took a lot longer to rose, but worked wonderfully!
1 1/2 cups warm water
1/2 cup honey
1 tablespoon oil
1 1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons yeast
5 cups flour, plus additional flour (may take 8 or 9 cups of flour total)
Combine ingredients in a large bowl in order listed. Add enough flour and knead to make a smooth dough. Knead for approximately 10 minutes. Oil top of bread and cover. Let rise in a warm place until almost doubled, about 1 1/2 hours. Punch down. Braid in a 3-/4-/6- strands. Place braids on greased baking sheets and cover. Let rise in a warm place for 25-30 minutes.
Brush with beaten eggs and sprinkle with sesame or poppy seeds. Bake at 325 degrees for 30-40 minutes, until done. If loaves start to brown too quickly, loosely lay a piece of foil on top. Cool on wire racks, covered.