Spelt yeast plait

Ingredients for 2 servings:

• 1 kg spelt flour
• 330 ml organic milk (alternatively, vanilla soy milk works)
• 40 g yeast
• 1 tsp salt
• 125 g raw cane sugar
• 3 egg yolks
• 200 g quark, organic
• 125 g butter, organic (sour cream)
• 200 g cream, organic
• some almonds, sweet, sliced ​​or slivered
• some milk or egg yolk for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Make a yeast dough from the above ingredients. I gradually add all the ingredients to the flour, in which I’ve made a well, and knead by hand until the dough is nice and smooth. This is a bit more time-consuming, but worth it. You can also use a dough hook or the yeast dough program on your bread maker. Let the finished dough rise in a warm place until it has doubled in size. Divide the finished dough into 3-6 halves (depending on whether you want one large plait or two smaller ones). Roll each half out with your hands into evenly thick, long, round logs. For one plait, you’ll need three of each, which you then place on top of each other to form a plait. Place these on a baking sheet lined with baking paper and let them rise again (approx. 10-15 minutes). Caution: If you’re making two plaits, don’t place them too close together, as they will rise again and bake together! Before baking, brush the plaited loaf with a little milk or egg yolk and, if desired, sprinkle with sliced ​​or slivered almonds. Bake at medium heat (around 150°C) on the middle rack for about half an hour until golden brown. You can, of course, use conventional products for this delicious plaited loaf, but why not try making an organic spelt yeast plaited loaf?