Spelt and apple bread

Ingredients for 1 servings:

• 470 g spelt flour type 630
• 300 g wheat flour type 550
• 200 g apple, peeled and pitted
• 1 tsp salt
• 1 tsp coriander, freshly ground
• 460 ml water, warm
• ½ cube of fresh yeast
• 1 tbsp beet syrup

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours

nice fluffy bread

Coarsely grate the apple pieces. Sift both types of flour and mix with the grated apple, coriander, and salt. Mix the water, syrup, and yeast until the yeast is dissolved. Pour this mixture onto the flour and knead everything into a dough. Cover and let it rise for about 1 hour, until it has doubled in size. Knead again, incorporating a little more flour if necessary. The dough should just pull away from the bottom of the bowl. Lightly grease a 30cm and a 25cm loaf pan. Divide the dough and place it in the pans. Cover and let it rise again (about 45 minutes). Place in the lower third of a cold oven. Set the oven to 180°C (top/bottom heat) and bake for 45-50 minutes. Let cool on a wire rack.