Summary

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

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat and line a baking sheet with baking paper.
2. First cut the vanilla pod in half lengthways and scrape out the pulp with a knife.
3. 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.
4. 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.
5. 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.
6. Finally, brush the yeast plait with 2 tablespoons of vegetable milk and sprinkle with the flaked almonds.
7. 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.