Wholegrain Yeast Plait
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g wholemeal spelled flour
- 250 g spelled flour type 630
- 250 ml plant milk (plant drink), your choice e.g., almond milk, oat milk or normal milk
- 100 g butter
- 100 g coconut blossom suar
- 0.5 ½ cube fresh yeast
- 0.5 ½ vanilla pod (s), including the pulp
- 1 pinch (s) salt
- 1 pinch (s) cinnamon
- 1 pinch organic lemon peel
- 2 tablespoon plant milk (plant drink) for brushing
- 15 g flaked almonds, approx. 1 tablespoon
- Wholemeal spelled flour for dusting the worktop
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat and line a baking sheet with baking paper.
- First cut the vanilla pod in half lengthways and scrape out the pulp with a knife.
- Heat the vegetable milk in a measuring cup and dissolve the butter in it. Crumble the yeast into the lukewarm milk and let it dissolve as well.
- Then sift the wholemeal spelled flour and spelled flour into a mixing bowl and mix together with coconut blossom sugar, vanilla pulp, salt, cinnamon and lemon zest. Knead the mixture with the yeast milk to a smooth dough and cover and let rise in a warm place for 1 hour.
- When the yeast dough has risen nicely, divide the dough into 3 equal pieces on a floured work surface and roll into strands approx. 40 cm long. Then squeeze the 3 rolls together at one end, braid them into a braid, place them on a baking sheet lined with baking paper and cover and let rise for another 20 minutes.
- Finally, brush the yeast plait with 2 tablespoons of vegetable milk and sprinkle with the flaked almonds.
- Bake the loaf in the preheated oven at 180 ° C top / bottom heat (convection: 160 ° C; gas: level 2 - 3) on the middle rack for 35 - 40 minutes until golden brown.
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