Yeast plait with sunflower seeds

Ingredients for 1 servings:

• 200 g flour, type 550 or 405
• 300 g flour (wholemeal)
• 7 g baking malt
• 1 tsp salt
• 1 tsp, heaped cinnamon powder
• 75 g sunflower seeds
• 20 g yeast, fresh
• 40 g quark or yogurt
• 40 g butter
• 80 g honey
• 100 ml water
• 150 ml milk
• 2 tbsp cinnamon and sugar, for sprinkling
• e.g. butter, for spreading

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

Combine both types of flour, malt (or without if necessary), salt, cinnamon, and sunflower seeds. Gently warm the milk and water together, crumble the yeast, and dissolve it in the flour mixture. Add the quark or yogurt, softened butter, honey, and milk mixture to the flour mixture and knead with a hand mixer for a few minutes until a smooth dough forms. Either cover the bowl and refrigerate it overnight (in this case, you don’t need to warm the milk and water beforehand; just dissolve the yeast in the cold liquid) or place a damp (dish) towel over the dough and let it rise in a warm place for about 1 hour. After this hour (or the next morning for the “cold version”), divide the dough into 3-6 strands and braid it. Place it on a prepared baking sheet and let it rise, covered, for another 1/2 to 1 hour. Meanwhile, preheat the oven to 180°C (top/bottom heat). Brush the risen plait with melted butter, sprinkle with cinnamon sugar and bake for 45-60 minutes until lightly browned.