Whole Wheat Yeast Braid
A sweet yeast braid enriched with whole‑grain flour and pecans, providing fiber to support digestion. The recipe includes maple syrup for natural sweetness.
Ingredients
- 220 ml milk (1.5% fat)
- 1 cube yeast
- 1 Organic lemon
- 4 egg yolks
- 120 g room‑temperature yogurt butter
- 6 tbsp Maple syrup
- Salt
- 475 g whole wheat flour (or spelt whole wheat flour)
- 125 g pecans
Instructions
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1.
Set aside 2 Tbsp milk. Warm the remaining milk to lukewarm, crumble in yeast and stir until dissolved. Rinse the lemon hot, dry it, zest 1 tsp of peel.
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2.
Separate the eggs. In a bowl whisk the softened butter with egg yolks, maple syrup and a pinch of salt until frothy (reserve the whites for another use).
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3.
Stir in the lemon zest.
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4.
Alternately fold in the yeast milk and flour, kneading briefly each time.
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5.
Knead the dough on a lightly floured surface. Transfer to a bowl and let rise in a cool place or in the refrigerator for 8 hours; the dough should double in volume.
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6.
Meanwhile chop the pecans.
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7.
Fold the nuts into the risen dough and allow it to rise again for about 30 minutes.
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8.
Divide the dough on a floured work surface into thirds and shape each into a rope approximately 40 cm long.
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9.
Braid the ropes into a yeast braid and place carefully on a baking sheet lined with parchment paper.
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10.
Reserve the remaining egg white. Beat the yolk with the milk set aside earlier, then brush the braid with this mixture (save the whites for another use).
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11.
Place the whole‑grain yeast braid in a cold oven. Set to 200 °C (180 °C fan, gas: level 3) and bake for 45–50 minutes. Let cool on an oven rack.
- 12.
