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Baking recipe · from the recipe book

Soft Spelt Parmesan Garlic Braid

A tender, golden braided loaf of nutty whole spelt with sharp Parmesan folded through the dough and toasted on the crust, plus a gentle hint of garlic and rosemary.

Soft Spelt Parmesan Garlic Braid

Ingredients

  • 13½ oz380 gWhole spelt flour
  • 1 cup120 gBread flour
  • 1 cup (240 ml)260 gMilk, 2%warmed to about 100°F (38°C)
  • 3½ tbsp50 gWaterlukewarm
  • 1 cup grated90 gGrated Parmesandivided: 70 g for the dough, 20 g for the top
  • 1 large50 gEggsdivided: beat; half for the dough, half for the wash
  • 3 tbsp40 gUnsalted buttersoftened
  • 1 tbsp12 gGranulated sugar
  • 1 packet7 gInstant yeast
  • 1⅛ tsp7 gSalt
  • 1 tsp3 gGarlic powder
  • 1¼ tsp1.5 gDried rosemarycrumbled

Steps

  1. Beat the egg in a small bowl, then pour half into a cup for the dough; cover the remaining half and refrigerate it for the egg wash.
  2. In a large bowl, whisk the spelt flour, bread flour, instant yeast, sugar, salt, garlic powder and rosemary.
  3. Add the warm milk, lukewarm water, the first half of the egg and the softened butter, and stir into a shaggy dough. This is about 62% hydration counting milk and water, with 1.4% salt.
  4. Knead for 6 to 8 minutes until smooth and slightly tacky; spelt tears if overworked, so stop once it's supple. Knead in 70 g of the Parmesan until evenly spread.
  5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until nearly doubled in size.
  6. Line a baking sheet with parchment. Divide the dough into 3 equal pieces and roll each into a 16-inch rope.
  7. Pinch the ropes together at one end, braid them snugly, pinch the other end and tuck both ends under. Set the braid on the sheet.
  8. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Near the end, heat the oven to 350°F (175°C).
  9. Brush the braid with the reserved half of the egg, then scatter the remaining 20 g of Parmesan over the top.
  10. Bake for 30 to 35 minutes until deep golden and the center reaches 190°F (88°C); tent with foil after 20 minutes if the cheese browns quickly.
  11. Cool on a rack for at least 1 hour before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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