Raisin Yeast Braid

Ingredients

• 70 g raisins
• 700 g spelt flour
• 1 cube fresh yeast
• 60 g whole cane sugar
• 250 ml milk
• 1 pinch salt
• 80 g butter (melted)
• flour (for working)
• Hail sugar
• baking paper (for baking sheet)
• milk (for brushing)

Instructions

1. 1.

   Preheat oven to 180°C (fan 160°C; gas: level 2‑3). Soak raisins in water for a few minutes. Dissolve yeast with whole cane sugar in warm milk.

2. 2.

   Combine spelt flour, salt and melted butter in a bowl, add the dissolved yeast mixture and knead into a smooth dough using an electric hand mixer’s dough hooks. Cover and let rise in a warm place for about 1 hour.

3. 3.

   Drain raisins, pat dry, then knead them into the dough on a lightly floured surface. Divide dough into three parts, roll each into a ~40 cm long rope, braid them together and press ends firmly together.

4. 4.

   Place braided loaf on a sheet lined with baking paper, cover and let rise for another 20 minutes at room temperature. Brush loaf with milk, sprinkle hail sugar, then bake for 30‑40 minutes until golden brown. Let cool completely before serving.