The crust came out a little dark, oops, but the inside is nice and fluffly. The last sweet buns I made needed kneading but not this recipe, so I wanted to compare the results.

250ml milk (I used rice)
50g butter or non-dairy spread
2 heaped tsp honey
500g spelt flour
2 tsp sea salt
12g dried yeast
1 egg, beaten

Scald the milk by heating it in a small saucepan with the butter and honey. Allow to cool so it is just warm.
Sift the flour and salt in a large bowl and sprinkle in the yeast. Make a well in the centre and pour in the warm milk mixture and egg, leaving some egg left for the eggwash. Mix with a spoon until the dough starts to form and comes off the sides of the bowl. Cover in cling film and leave to rise in a warm place for an hour or until double its size.
Punch down dough and divide into 3 equal portions. Roll each third into a long sausage shape about 4cm in diameter. Place the 3 strands side by side and press the farthest tips together to make a tripod shape. Plait the strands till the end of the lengths, then press the ends together and tuck it under. Aim to have 8 crossovers in your plait. Mine only had 6 and it didn't look as nice as in the book.
Place the loaf on a lightly oiled baking tray, cover and leave for another hour.
Preheat the oven to 190C. Brush the plait with the remaining eggwash. Splash a little bit of water on the bottom of your oven to create steam to help the loaf rise. Bake for 10 min then turn the heat down to 170C and bake for a further 35-40 min. Check the loaf after 10 min, if the top is getting too brown, cover it with tin foil. I forgot to check and my crust darkened too much. The bread should sound hollow when tapped on the base.
Allow to cool on a wire rack.