Blueberry yoghurt braided bread

500 g spelt flour
1 tsp salt
2 tbsp honey
1 sachet fast action yeast
200 ml warm water
100 ml buttermilk
1 egg
150 g blueberries
2 tbsp greek yoghurt




  1. Dissolve yeast in the water.
  2. Beat eggs and add buttermilk and water.
  3. Next, add all of the flour, salt and honey. Mix well, and knead the dough for 5 minutes.
  4. Shape it into ball and place it into a greased bowl. Cover with a plastic wrap and leave to rest for 1 hour.
  5. After 1 hour: roll the dough to a thin rectangle.
  6. Spread the yoghurt over the dough and drop the blueberries.
  7. Roll the dough from the longest side, then thuck the ends underneath.
  8. Cut the rolled dough in half length-wise.
  9. Start braiding two strands one over another. Tuck the ends together to form a circle.
  10. Place the twisted bread in the preheated oven on 200°C.
  11. It should be ready and golden after 30 minutes.
    Let it cool before cutting it.