Spelt Cardamom Bread (made two ways)
Ingredients
Dough:
- 250ml (1 cup) milk
- 50g (3½ tbs) butter
- 1 egg (medium)
- 400-450g (3⅓ - 3¾ cups) spelt flour (see note 2)
- 50g (¼ cup) sugar
- 1 tsp ground cardamom
- 7g (2¼ tsp) dried yeast (see note 3)
- ½ tsp salt
- 1 beaten egg (for an egg wash before baking)
Additional Ingredients:
- 1 tbsp milk
- 1 tbsp vanilla extract
- icing / powdered sugar (enough to make a very thick paste)
- sliced almonds
- pearl sugar
Instructions
Dough:
- Add the milk, butter, and egg to your stand mixer bowl and give it a quick mix. If the butter is straight from the fridge, it may not combine fully with the liquids, but that’s fine.
- Add 450g (3¾ cups) of flour and the remaining ingredients. Mix until everything is well combined.
- Gradually add as much additional flour as needed. I add one tablespoon at a time. Too much flour will result in dry bread, so it is much better to have less flour than too much. The exact amount of flour may vary. Your dough should be sticky. A good rule of thumb for me is that when the dough starts to pull away from the bowl, and the stand mixer starts to labour a little more, the dough is ready.
- Change to a dough hook (if you have one). If not, just continue with the paddle attachment. Work the dough for five minutes. It will still feel tacky, but should have completely pulled away from the sides. It will also easily come away from the attachment tool when pulled gently.
- Cover and leave until doubled in size. This is usually around 60-90 minutes, but the time will vary (if you've used cold butter, eggs and milk, then the proofing will take longer).
- On a floured surface, knock back the dough and knead briefly again.
- Cover and leave for another 20 minutes.
Small Cardamom Breads:
- Using half the dough (see note 4), divide it into 5 equal portions.
- Divide each portion into three pieces and roll each one into a thin rope about 15cm / 6 inches long.
- Pinch the three ropes together at the top and plait (braid) them. Tuck both ends under.
- Repeat with the remaining dough, so you end up with five small plaited buns.
- Preheat the oven to 175°C (350°F) and line a large baking tray with parchment paper.
- Place the buns on the tray, allowing space between them.
- Cover with a tea towel and let them rest for around 30 minutes.
- When ready, brush with egg wash and sprinkle with sliced almonds and pearl sugar.
- Bake for about 12 minutes, until golden brown. Remove from the oven and serve warm.
Large Cardamom Plait (Braid)
- Using the remaining dough (see note 4), divide it into 3 equal parts.
- Roll each piece into a thick rope about 25cm (9¾ inches) long.
- Pinch the ends together at the top and plait (braid) them. Tuck both ends under.
- Preheat the oven to 175°C (350°F) and line a large baking tray with parchment paper.
- Place the plaited dough on the tray and cover with a tea towel. Leave to rest for about 30 minutes.
- When ready, brush with egg wash.
- Bake for 15–20 minutes, or until golden brown. Remove from the oven and allow to cool.
Drizzle (see note 5)
- Mix the milk and vanilla extract together, then add enough icing sugar to make a thick, slow-dripping paste.
- Drizzle it along the lines of the plaited loaf. Sprinkle with sliced almonds. Slice and enjoy!
Notes
Please note: I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- I have made the dough using both a stand mixer and bread machine with identical results. I have not made the dough by hand, but I see no reason why you couldn't do so!
- You can use spelt or regular flour for this recipe (just use the same amount).
- In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe instant yeast is the most similar to our dried yeast.
- The dough will make 5 small buns and one larger one. However, you could use the dough any way you like, perhaps making 10 small buns or just one large loaf.
- I used an icing drizzle only on the large loaf. Of course you can use it on the smaller ones, too.
