John Myers
Ingredients for 1 servings:
- 250 g spelt, freshly ground
- 250 g wheat, freshly ground
- 1 cup of yogurt, min. 3.5%
- 250 ml milk
- 100 g honey or sugar
- ½ cube of yeast
- 1 egg(s)
- 100 g butter
- 1 tsp salt
- 100 g walnuts, coarsely chopped
- 100 g raisins or sultanas
- Calvados
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
for the bread maker
To ensure I have fresh cake on Sunday morning, I program the BBA and do the preparations the night before. Melt the butter in the warm milk and yogurt mixture, pour it into the baking pan, add about 1 tablespoon of honey or sugar, and dissolve the yeast in it. Cover and let this mixture rise for about 1/4 to 1/2 hour. Add the finely ground grains, the remaining honey or sugar, salt, the egg, nuts, and raisins. Pre-program the BBA in the normal program. The next morning, the sweet bread smells as soon as I get up – yum! Important: The milk and yogurt should make a total of about 1/2 liter. You can also mix the honey and sugar, and adjust the amounts according to your taste. The walnuts can be replaced with almonds or other nuts. The raisins must be soaked in Calvados at least a week in advance. If you don’t like alcohol, you can soak the raisins in apple juice. If you don’t like raisins, just use fewer or none at all. I can easily imagine using a chopped apple instead.
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