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WHOLE GRAIN TSOUREKI, GREEK EASTER BREAD

Delicious and nutritious, simple

Course Breakfast
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 3 1/3 cups (500g) whole grain spelt flour + more (for me ca 5tbsp
  • 1.5 oz (40g) fresh yeast
  • 1 tbsp raw apple cider vinegar
  • 1 organic orange, zest and juice
  • 1 lemon zest
  • 1/3 cup (60g) muscovado or coconut sugar
  • 4 eggs
  • 1/3 cup (75g) butter room temperature
  • 1/2 tsp salt
  • 1 egg yolk
  • 2-3 tbsp sesame seeds

Instructions

  1. Combine orange juice with yeast, apple cider vinegar and a bit of sugar. Set aside.

  2. In a bowl, combine flour, orange zest, lemon zest, coconut sugar and salt.

  3. Add yeast mixture, eggs, butter.

  4. Knead for ca. 5 minutes, if the dough is sticky, add few tbsp flour - one by one. I needed 5 tbsp

  5. When it's not sticky anymore, knead it for a few minutes more, sprinkle it a bit with flour and set aside.

  6. Let it rise for ca. 1 hour - if you want to let it longer (i.e. you have something else do to), it's totally fine.

  7. Preheat the oven at 375°F/180°C

  8. Knead the dough again a bit, take 1/3 and from the rest, make a nice ball.

  9. With the 1/3 dough, roll it in 2 long pieces and braid them. Put the braid around the ball.

  10. Now would be the time to gently insert eggs if you're doing that.

  11. Brush the Tsoureki with the egg yolk and sprinkle it with sesame seeds.

  12. Put your Tsoureki in he oven and bake for ca 40-45 minutes, until golden brown.

  13. Before cutting it, let it cool down.