Whole Wheat Lemon and Cheese Braid

Updated on September 12, 2017
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I have enjoyed baking my own breads and treats for my family on the weekend as a healthier and tastier option to store-bought options.

Whole wheat lemon cheese braid


Soft and delicious

Made with a soft, sweet dough, this is a moist, cake-like bread with a cottage cheese and lemon filling. This is a great dessert to end a meal or a quick breakfast to kickstart your day.

Cook Time

Prep time: 1 hour 30 min
Cook time: 20 min
Ready in: 1 hour 50 min
Yields: 1 braided loaf


  • 1/4 cup Water, Warm
  • 1/4 cup Plain yoghurt
  • 4 1/2 Tbsp Liquid egg whites
  • 3 Tbsp White sugar
  • 3 Tbsp Margarine
  • 1/2 tsp Salt
  • 1 1/4 cups Whole wheat flour
  • 1 cup White flour
  • 2 1/4 tsp Dry yeast
  • 1 cup Cottage cheese
  • 3 Tbsp White sugar
  • 1 Tbsp Whole wheat flour
  • 1 Tbsp Liquid egg white
  • 1 Tbsp Plain yoghurt
  • 1 tsp Grated lemon peel
  • 1 Tbsp Lemon juice
  • GLAZE *
  • 1/3 cup Icing sugar
  • 1/2 tsp Vanilla extract
  • 1-2 Tbsp Milk


  1. In the measuring cup or another bowl, add the dry yeast to the warm tap water. Set aside.
  2. In a large bowl, add all dry ingredients and margarine. Stir to mix.
  3. Add the yeast/water mix to the dry ingredients, and stir with a large wooden spoon to blend.
  4. When the dough is blended, turn it out onto a lightly floured surface, sprinkle a little more flour on top of the dough, and knead for 5 minutes.
  5. Let dough rest for about 10 minutes.
  6. In a separate bowl, mix together ingredients for filling.
  7. On a sheet of parchment paper, use a floured rolling pin to roll dough into a rectangle approximately 9" x 12".
  8. Cut 12 slits on both sides of rolled dough 1" wide and 3" long.
  9. Spread filling down uncut centre of rolled dough, and fold strips at angle over the filling, alternating from side to side.
  10. Lift parchment paper with finished braid onto a baking sheet, and set aside to rise for 1 hour.
  11. Preheat oven to 375 F and bake for 18-20 minutes.
  12. When finished baking, remove from pan and place on wire cooling rack.
  13. Combine glaze ingredients and apply to cooled cake.

Icing instead of a glaze

If you prefer an icing to a glaze, add an additional 1/3 cup of icing sugar to the glaze mix and drizzle mixture on top of cooled cake.

Steps to success

Click thumbnail to view full-size
FillingRolled doughStrips cut and filling applied Folding processSet aside to riseRisen and ready for the ovenOut of the oven and onto the cooling rack
Filling | Source
Rolled dough
Rolled dough | Source
Strips cut and filling applied
Strips cut and filling applied | Source
Folding process
Folding process | Source
Set aside to rise
Set aside to rise | Source
Risen and ready for the oven
Risen and ready for the oven | Source
Out of the oven and onto the cooling rack
Out of the oven and onto the cooling rack | Source

Questions & Answers

    © 2017 Wes Clark


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