Spelt Whole Grain Yeast Braid

Ingredients

• 0.5 cube Yeast
• 300 ml milk (1.5% fat) (lukewarm)
• 3 tbsp honey
• 1 egg
• 1 pinch salt
• 550 g spelt whole grain flour
• 50 g room temperature butter

Instructions

1. 1.

   Dissolve the yeast in the milk. Stir in the honey, egg and salt.

2. 2.

   Mix in the flour. Incorporate the butter and add a little more flour or milk if necessary.

3. 3.

   Knead the dough for 10 minutes and put it back in the bowl. Then let it rise covered in a warm and draft-free place for about 45 minutes until it has doubled in size.

4. 4.

   Knead the dough well again, divide it into 3 equal pieces and shape approximately 50 cm long rolls from the pieces. Braid a braid from these, pressing the ends well together.

5. 5.

   Place the spelt whole grain yeast braid on a baking sheet lined with baking paper and let it rise covered in a warm and draft-free place for another approx. 20 minutes.

6. 6.

   Place an ovenproof vessel with boiling water on the bottom of the oven and bake the spelt whole grain yeast braid in a preheated oven at 180 °C (top/bottom heat) for approx. 40 minutes. Cover with a piece of baking paper after about 20 minutes so that it does not get too dark.