4cupswhole wheat flourUse 3.5 cups for kneading and 0.5 cups for dusting and further addition of dough if required for kneading.
4tspinstant dry yeast(two sachet of 7 gm)
4tbspoiland little more for greasing dough
1tbspbutter brushing the braided bread
1tbspextra milkbrushing the braided bread
1tbspflax seedssprinkling on the braided bread
After the second proving as mentioned in the recipe for whole wheat bread, take the flour and roll it in the shape of a log.( If you want to use the entire dough in making one braided loaf then use the entire dough for the procedure . If you want to make it in small portions then divide the dough into the numbers you want and then follow the procedure below for making braids. )
Now make three parts from the dough and roll them as shown.
Start making braids. Pinch one end together. Now first overlap the left side roll on the middle dough. Then the place the right roll over the left overlapped roll. Now take the middle roll on left side and bring it up for overlapping the right roll. take the left roll and overlap on the middle roll and continue further this way making the braids.
Once the braids are done, Pinch the other ends together. Place it for second proving for 45 minutes.
The bread is risen after the proving. Sprinkle the flax seeds over them and brush it with milk.