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Healthy and delicious: herb braid
Hearty herb braid
Baking is simply part of Easter. And it doesn’t always have to be sweet – our hearty herb braid is also a tasty highlight. It is particularly suitable for Easter brunch with family or friends. Enjoy your meal!
bake
healthy easter pastries
ingredients
- 1 cube (42 g) yeast
- 80 ml lukewarm milk
- 250 g whole wheat flour
- 100 grams of wheat flour
- 2 TL Jodsalz
- 1 tsp brown sugar
- 150 g Magerjoghurt
- 1 egg (size M)
- 1 bunch of chives
- 1 bunch of flat-leaf parsley
- 50 grams of pine nuts
- 40g Parmesan cheese
- 1 egg yolk (size M)
preparation
- Dissolve the yeast in the lukewarm milk. Mix flour with salt and sugar in a bowl. Add yoghurt, egg and yeast mixture. Knead with a hand mixer (dough hook) for about 5 minutes to form a smooth dough. Cover the bowl and leave to rise in a warm place for about 30 minutes.
- Wash herbs, shake dry, chop finely. Roast pine nuts. Grate Parmesan. Divide the amount of dough into thirds. Knead two-thirds of the herbs and form into two rolls. Knead the pine nuts into the rest of the dough. Also shape into a roll. Braid a braid out of the rolls. Place on a baking sheet lined with baking paper. Brush with egg yolk. Sprinkle with cheese. Let rise again for 30 minutes.
- Bake in a preheated oven at 180 degrees (convection: 160 degrees/gas: level 3) for about 25 minutes. Leave to cool on a wire rack.
