Grain breakfast plait

Ingredients for 1 servings:

• 200 g wholemeal spelt flour
• 100 g wholemeal einkorn flour, alternatively wholemeal spelt or wholemeal wheat flour
• 300 g spelt flour type 1050
• 12 g fresh yeast
• 350 ml water
• 1 tsp honey
• 1 tsp salt
• 1 ½ tbsp oil
• Grains for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 50 minutes

with overnight fermentation, fresh bread for breakfast, wholegrain

Dissolve the yeast with the honey and some of the water. Add all the remaining ingredients to the mixing bowl and knead with the yeast water and dough hook until you have a smooth dough. This will take a few minutes. Transfer the dough to a bowl, cover, and let it rise for 1 hour. Meanwhile, stir in the grains for sprinkling. When the dough has doubled in size, transfer it to a lightly floured surface and divide it into three equal parts. Shape each part into a rope about 30-40 cm long. Lightly moisten each rope and roll it in the grain mixture. Then, pinch the ends of the ropes together and braid them. Secure the ends together. Place the rope on a baking sheet lined with parchment paper, cover with a kitchen towel, and wrap it in a large plastic bag. Refrigerate the sheet overnight. The next morning, remove the rope from the refrigerator, lightly spray with water, and place it in the cold oven on the middle rack. Set the oven to 180°C (top/bottom heat), and after 20 minutes, increase the temperature to 220°C. Bake for another 8-10 minutes, and the plaited loaf should be done. Let it cool slightly on a wire rack before cutting. Since every oven heats up at different rates, it’s important to keep an eye on the plaited loaf. When the baking time is up, carefully pick up the plaited loaf and tap it from underneath. If it sounds hollow, it’s done. Otherwise, simply bake for a few more minutes.