Yeast Pretzel

1. Warm 125ml / 4.23fl oz Milk in a small pot and stir in 150g / 5.29oz Yogurt.
2. Mix 300g / 10.58oz Spelt flour and 200g / 7.05oz Whole grain spelt flour in a bowl, creating a well in the center.
3. Dissolve 21g / 0.74oz Yeast cube in the Milk-Yogurt mixture, pour into the well, and sprinkle some flour from the edge. Cover and let rise for 15 minutes.
4. Add 60ml / 2.11fl oz Baking oil, knead everything for about 5 minutes into a homogeneous dough.
5. Knead in 100g / 3.53oz Raisins and half of 100g / 3.53oz Almond flakes. Cover and allow to rise in a warm place for 1 hour.
6. Preheat oven to 200°C (392°F). Divide dough into two balls, roll each into a rope, halve and twist into rings. Place on a baking sheet.
7. Beat 1 Egg yolk and brush the rings, sprinkle the remaining Almond flakes.
8. Bake for 10-12 minutes. Let cool on a wire rack.