Milk bread with spelt flour

Ingredients for 1 servings:

• 300 g spelt flour type 630
• 100 ml milk, lukewarm
• 100 g cream cheese, Balance
• 1 tbsp applesauce
• 40 g sugar
• 1 tbsp sugar, brown sugar, alternatively sugar beet syrup
• 1 pinch of salt
• 1 pack of dry yeast, alternatively 0.5 cube of fresh yeast
• some flour for the work surface

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Stuten, sweet bread

Mix all the dry ingredients. Add all the wet ingredients and knead vigorously with a food processor or hand mixer until you have a smooth, non-sticky dough. Cover the dough and let it rise in a warm place for about 30 minutes. Then knead it again by hand. Divide the dough into 3 equal pieces and shape them into long rolls. Place the rolls on a baking sheet in a plaited shape and let it rise, covered, for about 30 minutes. Preheat the oven to 200°C (top/bottom heat). After proving, bake the bread for about 20-30 minutes on the middle rack, covering if necessary to prevent it from overbrowning. Pour a little water into the bottom of the hot oven to create enough moisture. After baking, let the bread cool slightly. It’s also delicious with raisins or other dried fruit.