For the whole spelt Striezel, mix the yolks with 1 tablespoon of half-fat milk and set aside with the hail sugar.
Knead all other ingredients into a smooth dough until it comes away from the bowl. Cover and let rise for 1 hour.
Punch down again and place dough in a loaf pan lined with parchment paper (or braid) and let rise for half an hour.
Brush with the yolk-milk mixture and sprinkle with the hail sugar. Bake the wholemeal spelt striezel at 170 degrees for about 40 minutes.
Preparation Tip:
The wholemeal spelt Striezel is a healthy alternative to conventional Striezel and pastries and also stays juicy longer due to the wholemeal flour.
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