Whole-grain yeast plait

Ingredients for 1 servings:

• 250 g wholemeal spelt flour
• 250 g spelt flour type 630
• 250 ml plant milk (plant drink), of your choice, e.g. almond milk, oat milk or regular milk
• 100 g butter
• 100 g coconut blossom sugar
• ½ cube of fresh yeast
• ½ vanilla pod(s), including the pulp
• 1 pinch of salt
• 1 pinch of cinnamon
• 1 pinch of organic lemon peel
• 2 tbsp plant milk (plant drink) for brushing
• 15 g almond flakes, approx. 1 tbsp
• Wholemeal spelt flour for dusting the worktop

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

for Easter brunch

Preheat the oven to 180°C (top/bottom heat) and line a baking tray with baking paper. First, halve the vanilla pod lengthwise and scrape out the seeds with a knife. Heat the plant-based milk in a measuring jug and dissolve the butter in it. Crumble the yeast into the lukewarm milk and let it dissolve. Then sift the wholemeal spelt flour and spelt flour into a mixing bowl and mix together with the coconut blossom sugar, vanilla seeds, salt, cinnamon, and lemon zest. Knead the mixture with the yeast milk into a smooth dough, cover, and let rise in a warm place for 1 hour. Once the yeast dough has risen nicely, divide the dough into 3 equal pieces on a floured work surface and roll them into strands approximately 40 cm long. Then press the 3 rolls together at one end, braid them, place them on a baking tray lined with baking paper, and cover and let rise for another 20 minutes. Finally, brush the yeast plait with 2 tablespoons of plant-based milk and sprinkle with the flaked almonds. Bake the plait in a preheated oven at 180°C (convection oven: 160°C; gas mark 2-3) on the middle rack for 35-40 minutes until golden brown.