1. In the bowl of a food processor mix the milk, one teaspoon of the sugar, and the yeast – make sure the yeast has dissolved completely. Let bubble up for about 10 minutes. Mix the spelt flour with cardamom, salt, and the remaining sugar – add to the bowl, together with the eggs and soft butter and knead everything for about 9-10 minutes to get a soft and smooth dough. Cover the bowl and let the dough rise in a warm place for 75-90 minutes or until pretty much doubled in size.

2. Knead the dough once again briefly on a lightly floured surface and then divide into five portions. Shape each portion of dough into a log that is about 16 inches (40cm) long. Place the logs next to each other on your work space and braid them (see video). Place the braided loaf on a baking sheet lined with baking parchment, tuck in the ends and shape the braided loaf a bit more if desired, then cover (with a slightly damp kitchen towel) and let rise in a warm place for another 25-30 minutes.

3. Preheat the oven to 390°F (200°C). Mix the egg yolk with the milk and carefully brush the braided loaf with it. If you like, you can sprinkle some sliced almonds and hail sugar on top (optional) and then bake for about 25 minutes. Remove from the oven and let cool completely on a wire rack.