Yeast plait

This pastry is ideal for breakfast or to take with you to work or in your free time. Enjoyed on its own or with a delicious sweet spread, it will brighten up your day. Drink a cup of tea with it and enjoy the taste of this plait.

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Yeast plait

The yeast plait is the ideal companion throughout the day. It is filling and can be enjoyed on its own or with a fruity spread.

Course cake, pastry, yeast plait

Keyword almond, dry yeast, fresh yeast, Raisins, soy jogurt, spelt semolina, Whole spelt flour

Prep Time 2 hours hours

Cook Time 35 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 4 person

Ingredients

• 200 ml almond or soy drink
• 3 tbsp spelt semolina
• 350 g whole spelt flour
• 9 g dry yeast
• 100 g date flour
• juice of half a lemon
• 100 g ground almonds
• 50 g soy yogurt
• 150 g raisins

Instructions

• Boil the plant drink with the spelt semolina in a pan to make a semolina porridge. First bring the drink to the boil, then stir in the spelt semolina and keep stirring quickly to prevent lumps from forming. When the porridge thickens, remove from the heat and leave to cool.
• Mix all the dry ingredients together in a bowl.
• Add the semolina, almonds, soy yogurt and lemon juice.
• Knead everything into a homogeneous dough.
• Then carefully knead in the raisins.
• Cover and leave to rise in a warm place for 1 – 2 hours. The dough should have doubled in size.
• Slide the dough onto a floured surface.
• Divide into 3 parts. And shape each part into long strands.
• Shape all 3 parts into a plait.
• Place the plait on a baking tray lined with baking paper and leave to rise for another 20 minutes.
• Preheat the oven to 180 degrees Celsius top/bottom heat.
• Brush the plait with a little vegetable drink, cover and bake for 15 minutes.
• Then cover, brush again with vegetable drink and bake for a further 15 – 20 minutes.

Tips

Instructions for braiding: Shape the dough into 3 long pieces and lay them next to each other. Then press down the top end with all 3 strands. Now you can start braiding. Take the right strand and place it over the middle strand. The right strand is now the middle strand. Now place the left strand over the new middle strand. Repeat this whole process until the plait is finished. Finally, press the 3 ends together.

If you don’t want to braid a yeast plait, you can also shape it into a stollen. Of course, you can also bake the yeast plait with fresh yeast. In this case, however, use 30 g fresh yeast.

Interesting to know

A yeast plait is a traditional pastry that is often enjoyed on public holidays, but also all year round. A freshly baked yeast plait is best enjoyed on the same day. If there is any left over, it can be stored in an airtight container. It can also be frozen and defrosted later to preserve its freshness.

Curd roll

Who doesn’t love them, these deliciously soft tasting rolls. Take them with pleasure everywhere with you. They are just the perfect snack for work or the park. Enjoy them alone or in company.

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Curd roll

Curd roll with or without raisins. Just as you like it. The millet butter makes the rolls especially soft and tasty. The rolls are made vegan. The curd used is soy curd, which is creamier than another vegetable curd substitute.

Course trifle

Keyword Apple, bake yourself, dates, millet, oil-free, Raisins, Roll, Soy curd, Soy drink, Spelt flour type 1050, Whole spelt flour, without sugar, Yeast

Prep Time 1 hour hour 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 2 hours hours

Servings 3 person

Ingredients

• 450 g whole spelt flour
• 80 g dates
• 1 apple
• 1 packet dry yeast
• 250 g soy curd
• 80-100 g raisins
• 50 g millet
• 300 ml soy drink
• juice of half a lemon

Instructions

• Wash and strain the millet.
• Remove the seeds from the dates and cut them into small pieces.
• Cut, peel and core the apple. Cut into small pieces. 
• Simmer millet, dates, chopped apple and soy drink in a pot for 20 minutes.
• Put the cooked millet mixture into a blender. Add the lemon juice and puree everything until creamy.
• Mix the flour with the yeast.
• Add the soy curd and millet mixture and mix everything together to form a dough.
• Let the dough rise covered for 1 – 2 hours.
• Then carefully stir in the raisins (optional).
• Slide onto a floured surface.
• Fold the dough 2 times with a dough card.
• To do this, first beat in from the left, then from the right, then from above and below. Roll lightly with floured hands and separate small pieces.
• Stretch and fold each piece again and then shape into an elongated shape. The dough is very soft and should be handled loosely.
• Place each dough piece on a baking sheet with baking paper.
• Let rise covered again for 20 minutes.
• Slightly cut and coat with soy drink.
• Bake in preheated oven at 180 degrees celsius top/bottom heat for 25 – 30 minutes.

Tip

Try baking a curd bread with raisins from the dough. The baking time will be longer. It is best to bake the bread covered.

Interesting to know

I eat vegan out of conviction.