This delicious vegan braid is made from pure spelled flour, whole meal spelled flour, vegan butter and oat milk. It tastes particularly good spread with jam – a treat!
Put 21 g of yeast with 1 teaspoon of cane sugar in a small bowl and mix with 50 ml of lukewarm water. Then leave to stand for 10 – 15 minutes until the yeast starts to bubble.
In the meantime, heat 200 ml oat milk with 50 g butter in a small saucepan.
For the dough, sift 200 g wholemeal spelled flour into a bowl, then add 300 g spelled flour and 1 heaped teaspoon of salt and mix. Pour over the oat milk and butter mixture and the yeast mixture and mix well.
Knead the dough vigorously on a floured work surface for approx. 10 minutes; keep hitting on the work surface (this way the dough will be nice and supple). Then put it back into the bowl, cover with a damp tea towel and let it rise twice in a warm place (e.g. at 35 °C in a circulating air oven) for approx. 1 ½ hours.
Then take the dough out of the oven and knead vigorously again on a floured work surface. Then put back into the bowl, cover again and leave to rest for another 30 minutes (e.g. in the oven).
Divide the dough into 2 halves of the same size and roll each into 60 cm long sausages; the ends should be slightly thinner. Place the two dough sausages crosswise on top of each other, braid them into a plait and place them on a baking tray lined with baking paper.
In the meantime, preheat the oven to 170 °C top/bottom heat. Meanwhile, mix 1 tbsp melted butter with 1 tbsp oat milk, ½ tsp cane sugar and 2 pinches turmeric in a small bowl. Brush the yeast braid with it and let it rest for another 15 minutes. Then brush again, put in the oven and bake for 30 – 35 minutes.