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Spelt fruit bread in the BBA

updated

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Ingredients for 1 servings:

  • 1 tsp dry yeast, or 10 g fresh yeast
  • 630 g spelt flour
  • 1 tsp sea salt
  • 1 tbsp rapeseed oil (or safflower oil)
  • 2 tbsp rum
  • 2 tbsp cream (or condensed milk)
  • 335 ml water
  • 190 g dried fruit (plums, raisins, apricots, figs)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Whole foods – sweet, fruity

Cut the dried fruit into small cubes. Add ingredients according to the BBA instructions. BBA specifications: 900 g Program: Normal Crust: Medium Preparation tip: Slowly add the dried fruit after the first acoustic signal. The dried fruit can be replaced with candied fruit. Instead of spelt flour, you can also use wheat flour type 550 or 1050. ————– A heavenly bread for Sunday breakfast or brunch!!!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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