1.5 cups milk
25 g fresh yeast
40 g Agrain® 03 Stout Super Grain Flour
400 g wheat flour
1/2 tbsp cardamom
1/2 tsp vanilla powder
1/2 tbsp salt
200g soft butter
150g brown sugar
2 tbsp cinnamon
Start by taking the butter out of the fridge - it's ready when it's soft and has room temperature.
Warm the milk and pour it into a mixer - make sure that the milk is no more than 37 degrees, otherwise the yeast will not be able to do its job.
Dissolve the yeast in the milk and add the eggs while stirring. Knead for 5 minutes.
Add the soft butter and knead the dough further for 10 minutes until soft and flexible.
Let it rise in a warm place for 30 minutes.
Meanwhile, make the remonce ready by mixing all ingredients together into a nice, homogeneous mixture.
When the dough has risen, roll it out to a rectangle of 30x40 cm.
Carefully distribute the remonce on the dough and roll it together on the long side.
Cut the dough into slices and spread them tightly in a rye bread tin so that the center is faced upwards.
Leave the bread to rise for 45 minutes.
Meanwhile, turn on the oven at 190 degrees hot air.
When the dough has risen - brush the bread with whipped eggs and bake for 30 minutes at 190 degrees hot air.
Cool the bread a little and make the frosting by mixing powedered sugar and boiled water.
Decorate with frosting and enjoy the delicious, spongy bread!