Plum Soup with Braided Spelt Bread
- For braided spelt bread
- 21 grams fresh Yeast
- ⅙ liter milk
- 400 grams Spelt flour
- 60 grams butter
- 60 grams sugar
- 1 lemon (zest only)
- 1 egg
- 1 egg yolk (plus more for brushing the loaf)
- 1 pinch salt
For braided spelt bread: Crumble the yeast into the lukewarm milk. Sift the flour into a bowl, make a well in center, pour in the yeast-milk mixture. Pull some of the flour over the top of the yeast-milk mixture, and let rise 15 minutes. Add the butter, sugar, lemon zest, egg, egg yolk and salt and knead to a smooth dough. Add more flour or milk to adjust the consistency if necessary. Cover the dough and let rise in a warm place about 1 hour.
Preheat the oven to 180°C (approximately 350°F).
Working on a floured surface, divide the dough into three pieces. Roll out each piece into a rope. Braid the ropes together. Transfer the braided loaf to a baking sheet lined with parchment paper. Brush the top of the loaf with little beaten egg yolk. Cover and let rise about 20 minutes more. Bake in preheated oven about 40 minutes until golden brown. Let cool and cut into cubes.
For the soup: Rinse the plums, remove the pits, and cut in half. In a saucepan, combine the plums, honey, and applesauce and cook until soft, about 15 minutes. Add some water to keep the mixture moist. Purée the soup.
To serve, ladle the soup into bowls and serve sprinkled with diced spelt bread.