Whole-grain Jidáše

INSTRUCTIONS

• 1
  Crumble the yeast into a large mug, pour in lukewarm milk, add cane sugar, and mix everything. Cover the mug and place it in a warm spot for at least 10 minutes for the leaven to rise.
• 2
  Meanwhile, sift the spelt flour and salt into a mixing bowl. Add the risen leaven and melted butter, and use a kneading attachment to prepare a smooth dough (the finished dough will peel away from the sides of the bowl). Cover the resulting dough with cling film or a kitchen towel and let it rise in a warm place for at least 1 hour.
• 3
  Approximately 20 minutes before the dough has risen, preheat the oven to 185 °C and line a baking sheet with parchment paper.
• 4
  Dust your work surface with a little flour. From the risen dough, prepare jidáše on the floured surface – simply separate a piece of dough, roll it into a rope, and braid it into any desired shapes.
• 5
  Whisk an egg yolk in a bowl and brush the jidáše with it. Then sprinkle the jidáše with almond flakes and raisins and transfer them to the baking sheet lined with parchment paper.
• 6
  Bake the jidáše in the preheated oven at 175–185 °C for 15–20 minutes.
• 7
  Let the finished jidáše cool for a while, then serve.