Breakfast is a loaf…why yes! This braided breakfast loaf is stuffed with eggs, sausage, veggies, and cheese. It doesn’t get any better than that!

When I saw a recipe of a Stuffed Breakfast Braid on King Arthur Baking Company; I just had to try the recipe. The Sourdough Foodie that I am, I had to convert the bread dough into sourdough. It is a winner! My husband and youngest daughter are begging for me to make it again. It is just that good!

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains large part of the culture today. To me, there is something special about taking flour and water and turning it into a bubbling starter.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

Stuffed Breakfast Braid, THM XO, SF

• Dough:
• 1 cup water
• 1 cup active sourdough starter
• 1 tablespoon olive oil
• 2 1/4 cups White Whole Wheat Flour
• 1 tablespoon vital wheat gluten
• 1/2 cup grated Parmesan Cheese
• 1 1/2 teaspoons mineral salt
• Filling:
• 6 large eggs
• 2 tablespoons butter
• 2/3 cup diced onion
• 10 ounces fresh spinach leaves
• 1 cup chopped canned mushrooms
• 4 teaspoons Pizza Seasoning
• 1 garlic clove, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon mineral salt
• 1 pound bulk Italian Sausage, browned and drained
• 1 cup shredded Swiss Cheese
• Egg Wash
• 1 egg
• 1 tablespoon water
• sesame seeds
• Bread Dough: In a mixing bowl, combine water, sourdough starter, oil, White Whole Wheat Flour, vital wheat gluten, and Parmesan Cheese. I use my Danish Dough Whisk to mix the dough. Allow the dough to rest for 15 minutes. Add salt. Mix the dough again. Cover the dough and allow it to rest on the counter for one hour. Uncover and do a set of stretch and folds. Repeat three times. After the last stretch and fold; you can place the dough into the fridge for 10-12 hours. Filling: Place 6 eggs in a saucepan large enough to cover the eggs completely with water. Cover eggs completely with water. Add 1 tablespoon salt. Bring the water to a boil. Remove the kettle from the heat. Cover. Set the timer for 7 minutes. After the 7 minutes are up, drain the water from the eggs. Give the kettle a shake to slightly crack the eggs. Cover with cold water for 5 minutes. Drain and peel the eggs. Rinse the peeled eggs under running water. Refrigerate until needed. In a large skillet, melt butter. Sauté onions until translucent/clear. Add spinach. mushrooms, Pizza Seasoning, garlic, pepper, and salt. Cook over medium heat until spinach is wilted and liquid is evaporated. Place a strainer over a bowl. Drain the veggie mixture in the strainer to remove all the liquid. Assembling the braid: Below is a video showing how I assembled this loaf. Dust your working surface with brown rice flour or sprouted flour. Roll out the dough in a 12 inch by 18 inch rectangle. Spread the sausage in a 3-inch wide band across the 18 inch length, leaving 1 inch of dough at either end uncovered. Space the eggs across the sausage. Cover the eggs with the spinach mixture. Sprinkle the cheese over the veggies. With your bench knife make 1-inch cuts in the dough. Fold in the end. Start braiding by bringing one strip of dough dienoyl over the loaf, repeat with a strip from the other side. Repeat with the remaining strips until the entire loaf is braided. Transfer braided loaf to a parchment lined baking pan. Allow braid to rest for 45 minutes or cover with plastic wrap and refrigerate for up to 2 hours. Baking: Preheat oven to 375 degrees F. Beat the egg and water together. Brush the braid. Sprinkle with Sesame seeds. Bake for 32-35 minutes or until the loaf is golden brown. Remove from the oven. Allow it to rest for 10-12 minutes before cutting.12 large slices, 6-8 servings

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

White Whole Wheat Flour is a 100% percent whole grain flour made from hard white spring wheat. It is lighter in color and taste than the traditional whole grain flour.

King Arthur Flours can be found in many supermarkets across United States. These flours are a very high quality since they are never bleached or bromated. This company sources their wheat from US farms.

Vital Wheat Gluten is a very important ingredients in whole grain baking. It is much harder to develop the gluten in whole grain bread dough. Adding Vital Wheat Gluten ensures that you will get the gluten structure that is needed for adequate rise in your whole grin breads.

Pizza Seasoning

I love my Danish Dough Whisk. It is used when I feed my starter and when I mix and kind of sourdough breads.

Parchment paper is a baker’s friend. I keep a box here at all times.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

You will find many THM compatible recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.