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Spelt Cardamom Bread (made two ways)

Course: bread
Cuisine: Swedish

Ingredients

  • 1 egg
  • 250ml milk
  • 50g butter
  • 400g spelt flour (see notes)
  • 50g sugar
  • 1 teaspoon cardamom powder
  • 7g dried yeast
  • ½ teaspoon salt
  • 1 beaten egg (for an egg-wash before baking)

Additional Ingredients

  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • icing sugar (enough to make a very thick paste)
  • sliced almonds
  • pearl sugar

Instructions

  • Add all dough ingredients to your bread maker (in the order I've laid out) and set the machine to make dough. When dough is ready, pre-heat the oven to 175°C.

Small Cardamom Breads (see notes)

  • Divide the dough into 10 equal parts. Take each part and divide into three. Roll each bit out until it is a thin rope of around 15cm in length. Take the three parts, pinch them together at the top and plait together. Tuck both ends under. Continue with the remaining 9 bits of dough so that you have ten plaited dough shapes.
  • Place the dough shapes on a large oven tray lined with baking paper (allowing space in between). Brush over the egg and sprinkle with sliced almonds and pear sugar. Bake for around 12 minutes, just until they are golden brown. Remove from the oven and serve warm.

Large Cardamom Braid (see notes)

  • Divide the dough into 3 equal parts. Roll each bit out until it is a thick rope of around 25cm in length. Take the three ropes, pinch them together at the top and plait together. Tuck both ends under.
  • Place the plait on a large oven tray lined with baking paper. Brush over the egg. Bake for around 15-20 minutes, just until golden brown. Remove from the oven and allow to cool.
  • For the drizzle: mix the milk and vanilla together and add just as much icing sugar to make a thick (slow dripping) paste. Drizzle along the lines of the plaited loaf. Sprinkle with sliced almonds and slice. Enjoy!

Notes

The instructions above are for a bread machine. Results can't be guaranteed if you make the bread by hand.
I made one large and five small plaits from the ingredients above. Just divide the dough into two, then follow the instructions for both types.
  1. I use metric measurements in my recipes. If you prefer imperial (cup) measurements, Cook it Simply offer a handy conversion tool.
  2. You can use plain (all purpose flour) if you prefer. Just add an extra 20g flour (using a total of 420g).