Braided Bread with Almonds and Raisins
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,794 cal. | (181 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 155 g | (134 %) | ||
| Carbohydrates | 485 g | (323 %) | ||
| Sugar added | 80 g | (320 %) | ||
| Roughage | 54.8 g | (183 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 23.7 mg | (198 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 3.5 mg | (350 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 41.4 mg | (345 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 1,253 μg | (418 %) | ||
| Pantothenic acid | 12.2 mg | (203 %) | ||
| Biotin | 123.3 μg | (274 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 3,892 mg | (97 %) | ||
| Calcium | 516 mg | (52 %) | ||
| Magnesium | 761 mg | (254 %) | ||
| Iron | 59.9 mg | (399 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 23.7 mg | (296 %) | ||
| Saturated fatty acids | 72 g | |||
| Uric acid | 992 mg | |||
| Cholesterol | 1,006 mg | |||
| Complete sugar | 168 g |
Ingredients
- Ingredients
- ½ cube fresh Yeast (21 grams)
- 200 milliliters lukewarm milk
- 500 grams Spelt flour
- 1 pinch salt
- 80 grams sugar
- 2 eggs
- 100 grams butter
- 80 grams raisins
- Pastry flour (for the work space)
- 1 egg yolk
- 2 Tbsps Whipped cream
- 40 grams slivered almonds
Preparation steps
Dissolve the yeast in the lukewarm milk. Mix the spelt flour with the salt and sugar in a bowl, make a well in the center, pour in the yeast milk, and add the eggs and butter in small pieces. Knead with your hands or the dough hook of the electric hand mixer until smooth. If the dough is too moist, incorporate some flour, and if it is too dry, add some lukewarm milk. Knead in the raisins and cover the dough. Let rise for about 1 hour in a warm place.
Knead the dough on a floured surface again thoroughly and divide into 3 equal portions. Shape each portion into a 50 cm (approximately 20 inches) long strand and combine all the 3 strands into a braid. Squeeze the ends well and place the braid on a baking tray lined with baking paper.
Whisk the egg yolk with the cream and brush the dough braid with it. Sprinkle the almond slivers over the braid and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 40 minutes.
Take the finished braided bread out from the oven, let cool and serve cut into slices with butter and jam.
