Easter brunch with homemade bread – recipes for fluffy Easter braids and savory breads

Recipe: Classic Easter Plait

A fluffy, slightly sweet yeast braid that no Easter brunch should be without!

Ingredients:

• 4 cups freshly ground wheat or spelt flour (similar to all-purpose or light whole wheat)

• ⅓ cup sugar

• 1 cube fresh yeast (or 1 packet active dry yeast)

• 1 cup lukewarm milk (about 100°F)

• ⅓ cup soft butter (about 6 tablespoons)

• 1 egg

• 1 pinch of salt

• 1 teaspoon lemon zest (optional)

• 1 egg yolk + 1 tablespoon milk for brushing

• Pearl sugar or sliced almonds for decoration

Preparation:

1. Dissolve the yeast in lukewarm milk with 1 teaspoon of sugar and let it rest for 10 minutes.

2. Place flour, sugar, salt, egg, and yeast mixture in a bowl, add butter, and knead into a smooth dough.

3. Let the dough rise in a warm place for about 60 minutes.

4. Braid the dough and let it rest for another 30 minutes.

5. Brush with the egg yolk-milk mixture and sprinkle with sugar or almonds.

6. Bake at 350°F (top/bottom heat) for 25–30 minutes.

Recipe: Rustic Carrot and Walnut Bread

A moist, hearty bread for the perfect Easter brunch!

Ingredients:

• 3⅓ cups freshly ground spelt or wheat flour (similar to whole wheat or bread flour)

• ⅔ cup freshly ground rye flour

• 1 packet active dry yeast or ½ cube fresh yeast

• 1 cup lukewarm water (about 100°F)

• 1 teaspoon honey

• 1 teaspoon salt

• 1 teaspoon bread spice (caraway, fennel, coriander, aniseed)

• 2 carrots, grated

• ⅔ cup chopped walnuts

Preparation:

1. Dissolve the yeast and honey in the lukewarm water and let rest for 10 minutes.

2. Mix the flour with salt and bread spices.

3. Add the yeast mixture and knead into a smooth dough.

4. Knead in the grated carrots and chopped walnuts.

5. Let the dough rise for 60 minutes.

6. Knead again, shape into a loaf, and let rest for 30 minutes.

7. Brush with water and decorate with extra walnuts if desired.

8. Bake at 400°F (top/bottom heat) for 35–40 minutes.

Tips for a successful Easter brunch:

• Bake a few loaves the day before – they taste wonderful the next morning too!
• Combine sweet and savory spreads for variety.
• Go for fresh ingredients: Eggs, cheese, fruit and homemade muesli go perfectly with it.
• Freshly ground flour produces the best aroma – a high-quality grain mill makes all the difference!