This is how you bake 12 pieces of spelt bread or one spelt braided bread:

1. Take out the small bag with the fairy flowers and put them aside. Open the freshness seal and put the baking mixture in a big bowl.
2. Classic version: Slightly warm up 300 ml milk (see milk line in can) and 80g butter in a pot until the butter liquefies. Let it cool until lukewarm and stir in one egg.
   Vegan version: Slightly warm up 300 ml oat drink (see milk line in can) and 80g vegetable fat in a pot until the fat liquefies. Let it cool until lukewarm.
3. Add the lukewarm milk-mix to the baking mixture and knead it around 4 minutes with your hands, with the food processor or the Thermomix.
4. Let the dough rest covered for about 30-60 minutes in a bowl in a warm place (ca 24°).
5. Tip: The longer the dough rests, the better it rises! It should rise to twice the height!
6. Knead the dough and bring it into your desired shape (e.g. form 12 small balls or braid a yeast bread). Put it on a baking tray, with baking paper put onto it beforehand.
7. Tip: some flour helps with the shaping.
8. In the case of rolls, incise the balls with a sharp knife or with a pair of scissors.
9. Classic version: Spread the yolk-milk-mix (1 tbsp milk & 1 yolk) after shaping on the pastry and cover it with transparent film.
   Vegan version: Cover it with transparent film. Then let the dough rest for 20-30 minutes in a warm place.
10. Classic version: Spread the yolk-milk-mix on the braided bread again.
    Vegan version: spread some water on the braided bread.
11. Sprinkle the pastry with the fairy flowers provided. Turn down the oven to 180°C and let it bake for about 15-20 minutes (rolls) or about 25 minutes (braided bread). Take the braided bread or the rolls off the baking tray and let it cool for 10 minutes.