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Stuffed Braided Sourdough Breakfast Braid, THM XO, SF

Course Breakfast
Cuisine American
Servings 6
Author Glenda Groff


  • 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 salt
  • 1 pound bulk Italian Sausage browned and drained
  • 1 cup shredded Swiss Cheese
  • Egg Wash
  • 1 egg
  • 1 tablespoon water
  • sesame seeds


  1. 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: 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