Stuffed Braided Loaf with 3 Fillings

© 2020 | http://angiesrecipes.blogspot.com

Using plain flour and whole spelt flour	Using just plain wheat flour

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

A soft, tender braided bread filled with matcha-tahini, nutella (next time I am going to try a poppy seed filling for a better colour contrast) and cherry jam. It might look tricky and complicated to make, but it's actually very simple. Braiding and 3 different fillings help create a impressive-looking loaf that is easy to make! You can bake this with just plain wheat flour or use a mix of plain flour and whole spelt for a nuttier flavour.

Dough	Fillings
165 ml Milk 50 g Butter 350 g Plain flour (or 250 g plain flour+100 g whole spelt flour) 5 g Active dry yeast 30 g Sugar Pinch of salt 1 tsp Vanilla powder 1 Egg, medium, lightly beaten	90 g Honey tahini 1 tsp Matcha powder 75 g Cherry marmalade 90 g Nutella 1 tbsp Raw sugar for topping, optional

1. Warm up the milk and butter in a saucepan over low heat until the butter melted. Set aside to cool the mixture briefly.
2. In the bowl of your stand mixer fitted with a dough hook, mix together the flour, dried yeast, sugar, salt and vanilla powder. Add in milk-butter mixture and the egg, reserving a tablespoon for the topping. Stir at slow speed for a couple of minutes until the dough comes together. Increase the speed and knead the dough until smooth and elastic.
3. Turn out the dough and shape into a ball. Lightly grease the mixing bowl with a bit of olive oil. Return the dough into the bowl. Cover the bowl with a clean kitchen towel and set aside at a warm place for about 1 hour until it's double in size.
4. Mix the honey tahini with matcha powder until well combined. Grease a 26x12cm loaf pan and set aside.
5. Turn out the dough onto a lightly floured work surface and roll out to a 45cmx45cm square. Divide it into 3 even pieces, 15cmx45cm. Spread each rectangle with a different filling, leaving 2cm free edge of dough free from the filling. Roll each into a log and pinch the edges together.
6. Braid 3 logs and form into a braided loaf by bringing two ends together under the loaf. Place it into the prepared loaf pan. Cover with towel and let rise about one hour.
7. Preheat oven to 190C/375F. Brush the bread with the reserved egg. Sprinkle the top with raw sugar if using.
8. Bake the bread in the middle of hot oven for about 30 minutes until golden-brown. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Using just plain wheat flour	Using plain flour and whole spelt flour

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com