Curry bread with apricots for the BBA

Ingredients for 1 servings:

• 420 ml water, lukewarm
• 650 g spelt flour type 630 or 350 g spelt flour 630 and 300 g wholemeal spelt flour
• 1 bag(s) of dry yeast
• 1 tsp sugar
• 1 tsp sweet paprika powder
• 2 tbsp curry
• 2 tsp salt
• 1 tbsp rapeseed oil
• 150 g soft apricots

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 2 hours 25 minutes; Total time approx. 2 hours 30 minutes

Delicious for grilling and savory toppings

Roughly chop the apricots with a knife. Add all of the ingredients, except the apricots, one after the other to the BBA baking tin. If possible, the salt should not come into contact with the yeast. Place the baking tin in the BBA and start the NORMAL program. If you have one, you can use the quick function of the normal program, which saves about an hour. Add the chopped apricots after the signal tone. Leave the bread to cool on a rack after baking. Program: NORMAL – quick Browning: NORMAL Weight: approx. 1200g For the smaller bread maker: 500g flour 320ml water 100g apricots 1.5 tsp salt All of the other ingredients can be kept. Makes a loaf weighing approx. 900g.