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Whole Wheat Lemon and Cheese Braid

I enjoy baking my own breads and treats for my family on the weekend as a healthier and tastier alternative to store-bought options.

Whole wheat lemon cheese braid.

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 timeCook timeReady inYields

1 hour 30 min

20 min

1 hour 50 min

1 braided loaf

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Read More From Delishably


  • 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.

© 2017 Wes Clark

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