Spelt Zopf

Spelt Zopf

Total: 2 hr 55 min. | Active: 25 min.
Nutritional value / 100 g: 308 kcal
, Fat: 8 g
, Carbohydrate: 50 g
, Protein: 9 g


1 bread


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g light spelt flour
1 ¾ tsp salt
2 tbsp sugar
½ cube yeast (approx. 20 g), crumbled
60 g butter, cut into pieces, cold
2 ½ dl milk water (1/2 milk, 1/2 water)


a little spelt flour
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How it's done

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Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milky water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.


Divide the dough into two portions. On a lightly floured surface, shape into strands that are approx. 70 cm long and slightly thinner at the ends. Braid the strands to make a loaf, place on a baking tray lined with baking paper, dust with a little flour, cover and leave to rise for a further 30 mins.


Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.

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