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🍳 Whole Wheat Yeast Braid

264 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Take two tablespoons of milk aside and set it aside.
  2. 2. Warm the remaining milk to lukewarm.
  3. 3. Crumble the yeast into the lukewarm milk.
  4. 4. Stir the mixture until the yeast has completely dissolved.
  5. 5. Rinse the lemon hot and dry it.
  6. 6. Grate one teaspoon of lemon zest.
  7. 7. Separate three eggs and set the egg whites aside.
  8. 8. Beat the soft butter with the egg yolks, maple syrup, and a pinch of salt until frothy.
  9. 9. Stir the grated lemon zest into the butter mixture.
  10. 10. Alternately stir in the yeast milk and the flour into the mixture.
  11. 11. Knead the ingredients briefly into a dough.
  12. 12. Lightly dust your work surface with flour.
  13. 13. Knead the dough briefly on the floured surface.
  14. 14. Place the dough in a bowl.
  15. 15. Let the dough rise in a cool place or in the refrigerator for eight hours.
  16. 16. The dough should have doubled in volume by then.
  17. 17. Finely chop the nuts in the meantime.
  18. 18. Knead the chopped nuts into the risen dough.
  19. 19. Let the dough rise again for about thirty minutes.
  20. 20. Divide the dough into three equal parts.
  21. 21. Shape each part into a roll about forty centimeters long.
  22. 22. Braid the three rolls together into a braid.
  23. 23. Carefully place the braid on a baking sheet lined with baking paper.
  24. 24. Separate the remaining egg and set the egg white aside.
  25. 25. Whisk the egg yolk with the reserved milk.
  26. 26. Brush the yeast braid dough with the egg yolk milk mixture.
  27. 27. Place the braid in a cold oven.
  28. 28. Set the oven to 200 degrees Celsius (convection 180 degrees Celsius or gas level 3).
  29. 29. Bake the braid for 45 to 50 minutes.
  30. 30. Let the whole wheat yeast braid cool on a wire rack.

Nutrition per serving