Wholemeal Yeast Braided Bread
Wholemeal yeast braided bread - Fun activity for the kids. Photo: Vanessa Schrader
Healthy, because
Even smarter
Nutritional values
Although coconut blossom sugar has as many calories as refined sugar, it contains minerals and trace elements such as magnesium, zinc and iron.
Chopped hazelnuts, cashew nuts or sunflower seeds - vary the topping as you like.
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 4.1 g | (4 %) | ||
| Fat | 5.3 g | (5 %) | ||
| Carbohydrates | 22.2 g | (15 %) | ||
| Sugar added | 5.2 g | (21 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 105.4 mg | (3 %) | ||
| Calcium | 5.4 mg | (1 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 0.6 μg | (0 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 39.3 mg | |||
| Cholesterol | 11.1 mg |
Ingredients
- Ingredients
- ½ Vanilla bean
- 1 cup Soy milk (or favorite plant based milk)
- 7 Tbsps butter
- 4 tsps Yeast
- 1 cup wholemeal Spelt flour
- 1 cup Spelt flour (Type 630)
- 0.6666 cup coconut sugar
- 1 pinch salt
- 1 pinch cinnamon
- 1 pinch Organic lemon zest
- 1 Tbsp slivered almonds
Preparation steps
Halve the vanilla pod lengthwise and scrape out the pulp with a knife. Heat 1 cup of milk alternative and dissolve butter in it. Dissolve yeast in the lukewarm liquid. Then mix 1 cup each of the wholemeal spelt flour, spelt flour, coconut blossom sugar, vanilla pulp, salt, cinnamon and lemon peel. Knead to a smooth dough and cover and leave to rise for 60 minutes in a warm place.
On a floured work surface, divide the dough into 3 equally sized pieces and roll into strands of about 40 cm in length.
Press the 3 rolls together at one end and braid a plait. Place the plait on a baking sheet lined with baking paper and leave to rise covered for a further 20 minutes. Then brush with the remaining plant milk and sprinkle with almond flakes. Bake in a preheated oven at 180 °C/ 350°F (convection 160 °C/ 325°F) for 35-40 minutes until golden brown.
