John Myers
Ingredients for 1 servings:
- 21 g yeast, fresh
- ½ tsp salt
- 100 ml water
- 40 g butter
- 50 g clarified butter (alternatively butter)
- 1 egg(s)
- 250 g spelt flour, fine
- 250 g wheat flour, fine
- 80 g sugar
- 25 ml cream
- 125 ml water
- 100 g raisins (more or less)
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
Light and fluffy raisin yeast bread not just for Easter – food combining baking recipe
Crumble the yeast into a cup. Add the salt and water and stir to dissolve the yeast. Let stand for 15 minutes. Melt the butter and clarified butter and let it cool slightly. Combine the spelt flour, wheat flour, sugar, and raisins. Add the egg, fat, yeast water, cream, and water to the flour mixture and knead to form a nice, smooth, plump (like an earlobe) yeast dough. Let it rise until doubled in size. Line a baking sheet with parchment paper. Knead the dough briefly again, shape it into a ball, and place it on the baking sheet with the end facing down. Pick out the raisins that pop out of the dough (they will burn during baking and become bitter). Cover and let rise again by 1/3. Preheat the oven to 175°C (350°F) top/bottom heat. Bake the bread until light brown (30 minutes + 10 minutes of after-heating). Caution: The surface will not be bread-like, but will remain relatively elastic. Tip 1: If you prefer a spicier texture, mix 1/2 to 1 teaspoon of ground anise into the dough. Tip 2: Instead of a whole loaf, you can also shape/roll Easter rolls (each 100g of dough weight) – baking time approx. 20 minutes + 10 minutes for the after-heating. The rolls taste best warm with butter. Note for all those following a food combining diet: Since a total of 500g of flour is used, a whole egg is permitted and does not disrupt the balance of the food combining diet!
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