SPELT CHRISTMAS BRAIDED BREAD
INGREDIENTS:
- 200g Pernerka Fine Wholemeal Spelt Flour
- 300g Pernerka Fine White Spelt Flour
- 100g softened butter
- 20g fresh yeast
- 250ml milk
- 100g cane sugar
- 2 egg yolks + an extra egg for brushing
- 150g raisins
- 100g flaked almonds
- A pinch of salt
TIPS AND TRICKS:
To add an extra flavour to the braided bread, we recommend soaking the raising in rum overnight. Alternatively, for an alcohol free version, you can soak them in water.
It is best to pin the dough ropes in in place (we recommend around three skewers in three different places of the bread) before baking, so that the bread retains its shape when baked. We also recommend leaving the bread to rest for additional 10 minutes once braided and before being baked.
INSTRUCTIONS:
1) In a bowl, prepare the yeast mixture: mix 100ml of lukewarm milk with the yeast and a teaspoon of the cane sugar and set aside for the yeast to activate.
2) Mix both types of flour in a separate bowl. Whisk the butter with sugar, milk, salt and egg yolks and add it to the flour. Also add the activated yeast mixture. Add the soaked raisins and knead into a smooth dough. Cover the bowl and leave the dough rise in a warm place for about 40 minutes.
3) Preheat the oven to 180°C / 160°C fan.
4) Once the dough has risen, tip it onto a lightly floured worktop and split it into half. Working with the first half, split it into 9 equal parts and shape each of these into a long rope.
5) We recommend you complete this steps directly on a baking sheet lined with parchment. First, braid the four ropes. Next, make a braid out of three ropes and place this on top of the braid from four dough ropes. Lastly, braid the remaining two dough ropes and place them on the top. Using skewers, pin the bread down in three different places so that the bread retains its shape when baking.
6) Brush the braided bread with the whisked egg and sprinkle with some flaked almonds.
7) Bake in the preheated oven for about 35 minutes.
8) Repeat the process (steps 5 – 7) with the remaining dough.
9) Cool on a wire rack, slice and serve. Enjoy!