Ingredients:
1 kg spelt semi white flour
1 cube fresh yeast
2 tbsp coconut blossom sugar
1 tbsp coconut vinegar
1.5 - 2 tsp sea or rock salt
1.5 tsp. premium matcha
3 tsp *blackcurrant powder
80 g extra virgin coconut oil, liquid
100 g soy or natural yoghurt
400 - 450 ml lukewarm water
Some flour for the processing
Preparation:
Dissolve the crumbled yeast with the coconut blossom sugar, then add lukewarm water and coconut vinegar and mix.
Mix the flour and salt, add the water yeast mixture, yoghurt and stir. Then knead the dough with coconut oil until smooth and supple. Divide the dough into three portions, knead 1/4 portion with matcha and 1/4 portion with blackcurrant powder.
Cover the doughs 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, shape them into strands and braid them into plaits. Place on a baking tray lined with baking paper and leave to rise again for 10 minutes. Preheat the oven to 190°C. Before placing the plaits in the preheated oven, brush with water. Baking time: 30 minutes with heat on top and bottom, then another 10 minutes with convection. Leave to cool on a wire rack.
Tips: The braids that are not enjoyed on the same day can be frozen.
