1 kg spelt flour
1 cube fresh yeast 42g
2 tbsp coconut blossom sugar
1.5 - 2 tsp sea salt or rock salt
1,5 tsp premium Matcha
3 tsp *black currant powder
100 g coconut oil, liquid
100 g soy yoghurt nature
450 - 500 ml lukewarm water
Some flour for the processing
Dissolve the crumbled yeast with the coconut blossom sugar, then empty in lukewarm water.
Mix the flour and salt, water yeast mixture, add yoghurt and stir. Then knead the dough with coconut oil to a smooth, supple dough. Divide the dough into four portions,
Knead 1/4 portion with Matcha and 1/4 portion with black currant powder.
Cover the dough and leave to rise in a warm place for 60 minutes.
Divide the original dough into four equal portions, divide the other dough into two portions, form strands and plait them into plaits. Place on a baking tray covered with baking paper and leave to rise for another 10 minutes. Preheat the oven to 190°C. Before putting the plaits into the preheated oven, brush with water. Baking time: 35 - 38 minutes. Leave to cool on a rack.
Tips: The plaits that are not enjoyed on the same day can be frozen.
*Black currant powder from Pure Nordic