Wholemeal Mazanec

Instructions

• 1
  Line a baking sheet with parchment paper.
• 2
  Pour 40 ml of lukewarm milk into a small bowl, add 10 g of cane sugar, 10 g of spelt flour, and 20 g of yeast, and mix everything. Cover the bowl with a cloth, place it in a warm spot, and let the leaven rise (this will take 20–25 minutes).
• 3
  Meanwhile, in a larger bowl or the bowl of a food processor, combine the egg yolks, the remaining cane sugar, and a pinch of salt, and whisk everything thoroughly until a smooth cream forms.
• 4
  Then add the prepared leaven, the remaining spelt flour, pre-soaked raisins, and melted butter to the cream, and gradually pour in the remaining milk to form a pliable dough. If the dough is too stiff, add a little more milk.
• 5
  Cover the finished dough with a cloth and let it rise for 60–90 minutes in a warm place. Approximately 30 minutes before the dough finishes rising, preheat the oven to 180–185 °C.
• 6
  Transfer the risen dough to a work surface, shape it into a round loaf, and place it on the baking sheet lined with parchment paper. In a small bowl, whisk the egg. Sprinkle the loaf with almond flakes and brush it with the whisked egg using a pastry brush.
• 7
  Place the baking sheet with the prepared mazanec into the preheated oven and bake for 40–45 minutes at 180–185 °C.
• 8
  Let the finished mazanec cool on a wire rack for at least 1 hour before serving.
• 9
  Sprinkle the mazanec with xylitol before serving.