Milk and Honey Braided Buns with Dried Fruit and Pearl Sugar

Milk and Honey Braided Buns with Dried Fruit and Pearl Sugar | Artisan Bread in Five Minutes a Day

We’ve made plenty of delicious holiday breads here on our site (Christmas Stollen, Brioche Cake with Sugared Cranberries, Pumpkin Spice Monkey Bread, and Panettone, just to name a few), and we’re going to add one more to the line up: Milk and Honey Braided Buns. Studded with dried fruit and topped with pearl sugar, these little braids are a lovely addition to any Christmas breakfast or New Years’ Brunch.

Milk and Honey Braided Buns with Dried Fruit | Artisan Bread in Five Minutes a Day

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Using Fresh-Ground Whole Wheat Flour (and some highlights from book tour)

scoopers-of-flour

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The flour on the left (the browner, coarser one) is an organic fresh-ground (aka fresh milled) whole wheat.  On the right, the commercial whole wheat flour is obviously finer-ground and lighter in color (it’s the Dakota Maid brand, a very consistent and tasty product).  So many of you have asked about grinding your own wheat to make whole grain breads, that I decided to try it myself.

OK, I didn’t really grind it myself, I sourced fresh-ground wheat from a local miller. The flavor’s terrific.

It’s not an absolute requirement for whole wheat bread, but here’s a little on my first experiments with this great flour.  Considering how different the fresh-ground product looked compared with commercial whole wheat, I was surprised at how easily this stuff was able to be used in one of my whole-grain Master Recipes— with no changes.  After some whole wheat talk, a little about the West Coast leg of book tour (Seattle, Portland, and San Francisco).  Read More