John Myers
Contents
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Ingredients
For the bread dough:
- 100 g Dried cranberries
- 75 ml Plum juice
- 75 ml Apple juice
- 150 g Spelt flour
- 150 g Wheat flour
- 75 g Fine oat flakes
- 0,75 dice Fresh yeast, approx. 30 g
- 1 pinch Sugar
- 4 tbsp Warm water
- 4 tbsp Pine nuts
- 4 tbsp Vegetable oil
- 50 ml Maple syrup
- 200 ml Warm water
Spices:
- 0,5 tsp Salt
- 1 tsp Cinammon
- 1 pinch Chili powder
Aside from that:
- 1 Egg yolk
- Some spelt flour
- 1 piece Baking paper for the tray
Instructions
- Cut the apricots into small pieces. Mix the plum and apple juice in a small bowl. Let the apricots and cranberries soak in it until further processing.
- For the dough, mix both types of flour in a bowl. Put the oatmeal on the edge. Make a well in the flour, crumble the yeast and mix with 4 tablespoons of warm water, sugar and some flour from the edge. Let rest for about 10 minutes.
- Roast the pine nuts in a pan until golden brown, leave to cool, then roughly chop and set aside.
- After the 10 minute waiting time, add the vegetable oil, maple syrup, the 200 ml warm water and the spices to the other dough ingredients in the bowl. Knead everything with your hands for approx. 3-5 minutes to form a smooth, supple dough and shape into a ball. Cover and let the dough rise in a warm place for an hour (the amount of dough should have doubled after this time, if not, just let it rise further).
- As soon as the dough has reached the desired volume, drain the pickled fruits well and mix with a little spelled flour. Knead into the dough together with the chopped pine nuts. Shape it back into a ball and leave it covered in a warm place for another hour.
- Approx. 10 minutes before the dough is ready to bake, preheat the oven to 190 degrees (top and bottom heat). Line a baking sheet with parchment paper.
- Divide the dough, shape into two flat loaves of bread and place on the baking sheet. Slightly cut in the middle. Mix the egg yolks with a little water and brush the loaves of bread with it, then sprinkle with a little spelled flour. Cover again and let rest for 10 minutes.
- Bake the bread in the oven for about 25-30 minutes on the middle rack, until the crust is nicely browned. Let rest briefly, then leave to cool completely on a wire rack.
- Conclusion: Something completely different, was surprised by the tasty result and would not have expected such a delicious bread. Loose and juicy, well filling, not particularly sweet, therefore also tastes good with all sweet spreads, a cream cheese with a fruity note or just plain with a little butter. I can also imagine myself having breakfast or brunch with guests. Have fun baking!
Nutrition
Serving: 100gCalories: 278kcalCarbohydrates: 28.7gProtein: 4.8gFat: 15.9g
