Colorful Carrot and Leek Braid

Carrot and Leek Braid

Ingredients:

  • 280 g (9.88 oz) whole grain spelt flour
  • 10 g (0.35 oz) baking powder
  • ½ teaspoon salt
  • About 100 g (3.53 oz) thinly sliced leek
  • About 100 g (3.53 oz) grated carrot
  • 200 ml (6.76 fl oz) yogurt
  • 70 g (2.47 oz) reduced-fat butter
  • 2 tablespoons breadcrumbs
  • Sharp flour for sprinkling
  • Olive oil for brushing

Instructions

Preheat the oven to 190°C/374°F.

Lightly oil a baking pan, preferably a bread pan, and line it with parchment paper.


Wash and thinly slice the leek.

Wash, peel, and grate the carrot.


Mix the dry ingredients: flour, baking powder, salt, and breadcrumbs. 

Mix chopped leeks and grated carrots, then mix them with the dry ingredients.

Add the yogurt and butter. Mix and crumble the butter into the flour.

Knead the mixture into a soft dough by hand.


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On a lightly floured surface, knead the dough a bit more and shape it into a roll. Cut it into three equal parts.

Roll each part by hand so that their length is slightly longer than the length of the baking pan.

Join the ends of each part and form a braid.

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Tuck the ends of the braid slightly underneath it.

Transfer the braid to the baking tin and brush it lightly with olive oil.

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Bake the braid at 190°C/374°F for about 35 minutes until it turns a nice golden-yellow color.

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