John Myers
Ingredients for 1 servings:
- 250 g spelt flour (wholemeal)
- 200 g barley, (naked barley) ground
- 50 g cane sugar OR more
- 1 bag(s) of dry yeast, for 500 g flour
- 1 pinch of salt
- 1 tsp cinnamon powder
- 2 eggs
- 200 g low-fat curd cheese 0.5%
- 180 ml milk, up to 200 ml
- 80 g sultanas
- 300 g sour apples (2 pieces)
Instructions
Working time approx. 30 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 30 minutes
with dry yeast
A 30 cm loaf pan lined with baking paper. Mix the quark with the milk, then whisk in the eggs. Combine the dry ingredients, add them to the milk and egg mixture, and mix well. Add a little more milk if necessary; it should resemble a batter. Mix on high for a good 5 minutes. Add the raisins and the coarsely grated apples around the semolina, and mix well. Pour into a 30 cm loaf pan lined with baking paper, smooth the surface, cover with a damp cloth, and let it rest until the batter reaches the top of the pan. Place in a cold oven and bake at approximately 140°C (convection oven) for about 65-70 minutes. Check with a needle. The bread will be moist but not sticky. TIP: The raisin bread tastes moister if it’s allowed to sit for a day. To do this, let the cooled bread sit well wrapped overnight. My own recipe.
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