Swiss Whole Wheat Zopf
- 300 g whole wheat flour
- 100 g white flour
- 1.5 teaspoon salt
- 3 tablespoon brown cane sugar
- 90 ml milk room temperature
- 80 ml water
- 1 egg beaten
- 50 g butter soft in cubes
- 1 3/4 teaspoon dry yeast
- 10 ml milk for yeast not necessary if you are using a machine then add mile directly before
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Without machine add all ingredients except yeast and mix in a bowl and knead and beat to a smooth dough. Take the 10 ml of the milk to dissolve the yeast with a little sugar and let it rest with the dough for 10 min.
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Now add the yeast mix and worked into the dough knead and beat and cover it the bowl and let it raise during bout 1 1/2 hours until it doubled volume.
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Per heat furnace, about 15 min in backing (Set temp between 200 to 180 C depending on your oven!! If you are using a traditional and not a convection oven but place the sheet more in the lower rake from the middle )
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Split the dough into equal amounts and make two or more strings then form the bread for the braiding. Use a brush with Laban or yogourt t. Cover with a clean towel and let rise for another 20 to 30 min.
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Brush again with Laban. Bake for about 35 -45 min. Watch not to burn it. It should be equally brown and if you remove and knock on the bottom sound as if it is hollow. If the bread browns too fast, turn the heat down and cover the top up with some aluminum foil.
If you are using a bread machine, then use the dough cycle for a brioche dough add ingredients and follow the cycle. Remove from pan and follow instructions above.
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