Whole-Wheat Braid
Whole-Wheat Braid - The easy-breezy braid tastes great for breakfast as well as afternoon tea
Healthy, because
Even smarter
Nutritional values
The sweet wholemeal yeast plait contains plenty of fibre from wholemeal flour and nuts and thus supports the intestine in its work. The baker's yeast used as a raising agent provides a plus of various B vitamins (for example niacin).
Pecan nuts are also distantly reminiscent of walnuts in taste, but are less dominant and milder. Alternatively you can also use cashew nuts. The kernels have a very mild, fine and slightly sweet taste. Their consistency is much softer than real nuts and a bit creamy-butty.
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 211 mg | (5 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 98 mg |
Ingredients
- Ingredients
- 1 cup
- 1 cube fresh Yeast
- 1 lemon
- 4 eggs
- 4 ozs Cultured butter (room temperature)
- 6 Tbsps Maple syrup
- salt
- 1 lb fine Whole wheat flour
- 4 ozs Pecan
Kitchen utensils
Preparation steps
Reserve 2 tablespoons milk and heat remaining milk until luekwarm. Crumble yeast into milk and stir until it has dissolved. Rinse lemon in hot water, wipe dry and finely grate 1 teaspoon zest.
Separate 3 eggs. In a bowl, beat the softened butter with egg yolks, maple syrup and 1 pinch of salt until frothy. (Reserve egg whites for another use.)
Stir lemon zest into butter mixture.
Alternately stir the yeast mixture and flour into butter mixture, then knead briefly.
Turn out dough onto a lightly floured work surface and knead. Place in a bowl and let rise in a cool place or in the refrigerator until doubled in bulk, about 8 hours.
Meanwhile, chop the nuts.
Combine the nuts with the dough. Let dough rise for about 30 minutes.
Divide the dough into thirds on floured surface and roll into ropes, about 40 cm (approximately 16 inches) longs.
Braid the dough ropes and carefully place on a plate lined with parchment paper.
Separate the remaining egg. Beat the egg yolk with some of the reserved milk and brush the brioche dough with it. (Reserve egg white for another use.)
Place the brioche in a cold oven. Heat to 200°C (fan 180°C, gas: mark 3) (approximately 350°F) and bake until golden brown, 45-50 minutes. Let cool on a cooling rack before serving.
