John Myers
Ingredients for 1 servings:
- 250 g spelt flour
- 250 g wheat flour type 1050
- 1 pack of sourdough
- 1 packet of dry yeast
- 10 g salt
- 1 tsp sugar
- 300 ml water, lukewarm
- 1 tsp gingerbread spice
- 50 g cranberries, dried
- 50 g raisins
- 100 g hazelnuts, roughly chopped
- 3 tbsp hazelnuts, sliced
Instructions
Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes
Combine the flours, dried yeast, sugar, salt, and gingerbread spice. Add the sourdough and knead with water until a firm, non-sticky dough forms. Knead in the cranberries, raisins, and coarsely chopped hazelnuts. Cover the dough and let it rise in a warm place until it has noticeably increased in size. Then knead again, transfer it to a greased loaf pan, score the center lengthwise with a knife, and sprinkle with the sliced hazelnuts. Bake in a preheated oven at 200°C (top/bottom heat) for approximately 50-60 minutes. Let cool on a wire rack. It tastes great on its own or with a little butter, but also with or on top of cheese.
Facebook Comments