Whole-grain Easter braid

Ingredients for 1 servings:

• 500 g flour (whole wheat or whole spelt flour)
• 1 cube of yeast
• 1 tbsp sugar
• 300 ml milk
• 3 egg yolks
• 1 pinch of salt
• 100 g butter
• 100 g honey
• ½ lemon(s)
• 150 g raisins
• 150 g almond(s), chopped
• 1 egg yolk
• 2 tbsp milk

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Sift flour into a bowl, add the crumbled yeast, sugar, and a few tablespoons of lukewarm milk to a well in the flour. Stir in a little flour to form a pre-dough and let it rise for 15 minutes. Sprinkle the honey, egg yolks, melted, lukewarm butter, salt, raisins, almonds, and some of the lukewarm milk onto the edge of the flour and knead thoroughly. Gradually add enough milk to form an elastic dough. Knead it until it has a silky shine and easily releases from the bowl. Cover with a cloth and let rise for 60 minutes. Cut into three pieces and shape each into a roughly 50cm long roll, then braid it. Place on a baking sheet, cover, and let rise for another 30 minutes. Whisk the egg yolks with the milk and brush the plait with it. Sprinkle with flaked almonds or sugar, if desired. Bake at 180°C for 35-40 minutes.