Whole Grain Yeast Braid
Dieser smarte Vollkorn-Hefezopf passt perfekt zur Osterzeit, ist mit seinem einzigartigen Geschmack aber immer ein wahrer Genuss.
Ingredients
- 0.5 Vanilla pod
- 250 ml Plant-based drink (plant milk) (+ 2 tbsp for brushing)
- 100 g butter
- 0.5 cube Yeast
- 260 g Whole grain spelt flour
- 250 g Spelt flour Type 630
- 100 g Coconut sugar
- 1 pinch salt
- 1 pinch cinnamon
- 1 pinch Organic lemon zest
- 15 g Sliced almonds (1 tbsp)
Instructions
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1.
Halve the vanilla pod lengthwise and scrape out the seeds with a knife. Heat 250 ml plant-based drink and melt the butter in it. Dissolve the yeast in the lukewarm liquid. Then mix 250 g whole grain spelt flour, as well as spelt flour, coconut sugar, vanilla seeds, salt, cinnamon and lemon zest. Knead into a smooth dough and let rise covered in a warm place for 60 minutes.
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2.
Divide the dough into 3 equal pieces on a floured work surface and roll them into strands approx. 40 cm long.
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3.
Press the 3 strands together at one end and braid them. Place the braid on a baking sheet lined with parchment paper and let rise for another 20 minutes covered. Then brush with the remaining plant-based drink and sprinkle with sliced almonds. Bake in a preheated oven at 180 °C (Fan: 160 °C; Gas: Level 2–3) for 35–40 minutes until golden brown.
