Servings: 1 serving
Equipment
Ingredients
- 2 cups ancient grains flour
- 1 teaspoon salt
- 1 tablespoon maple powdered sugar
- 1/2 cup warm water not exceeding 110°F/43°C
- 2 teaspoons active dry yeast
- 1/4 cup ghee melted
- Additional ancient grains flour for dusting
- Coconut oil for oiling the bowl
- 2 cups fresh blueberries
- 1/4 cup coconut sugar
- Zest of 1 lemon
- 1 tablespoon spelt flour
- Additional coconut sugar for sprinkling
- Additional lemon zest for sprinkling
- 1/2 cup maple powdered sugar for glaze
- tablespoons tablespoons fresh lemon juice for glaze
Instructions
- In a large mixing bowl, whisk together 2 cups of ancient grains flour, 1 teaspoon salt, and 1 tablespoon of maple powdered sugar to ensure uniformity of the dry ingredients.
- In a separate bowl, combine 1/2 cup of warm water (not exceeding 110°F/43°C) with 2 teaspoons of active dry yeast, allowing it to sit for 5-10 minutes until frothy, indicating that the yeast is active.
- Add the yeast mixture to the dry ingredients along with 1/4 cup of melted ghee, and mix until a soft, cohesive dough begins to form.
- Transfer the dough onto a lightly floured surface made from the same ancient grains flour and knead for approximately 8 minutes, adding additional flour as needed, until the dough is smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl with coconut oil, cover with a clean kitchen towel, and allow it to rise in a warm, draft-free area until it has doubled in size, about 1 hour.
- While the dough is rising, prepare the blueberry filling by combining 2 cups of fresh blueberries, 1/4 cup of coconut sugar, the zest of 1 lemon, and 1 tablespoon of spelt flour in a medium saucepan over medium heat.
- Cook the mixture until the blueberries burst and create a thick, jam-like consistency, then remove from heat and allow it to cool completely.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down gently and roll it out on a lightly floured surface into a rectangle approximately 10 by 14 inches (25 by 35 cm).
- Spread the cooled blueberry filling down the center third of the rectangle, leaving a small border around the edges.
- With a sharp knife or pizza cutter, make diagonal cuts along each side of the filling approximately 1 inch apart, creating strips of dough.
- Fold the strips of dough over the filling, alternating from side to side, to create a braided effect, and pinch the ends to seal.
- Transfer the braided pastry to the prepared baking sheet, brush the top with melted ghee, and if desired, sprinkle with a little more lemon zest and coconut sugar for added flavor and texture.
- Bake in the preheated oven for 20-25 minutes or until golden brown and the dough is fully cooked.
- While the braid is baking, create a simple glaze by whisking together 1/2 cup of maple powdered sugar with 1-2 tablespoons of fresh lemon juice until smooth and pourable.
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06/10/2024 10:45 am GMT
