Yeast spelt raisin bread

Ingredients for 1 servings:

• 450 g spelt flour
• 1 packet of dry yeast
• 1 tsp salt
• 2 tbsp, heaped sugar
• 200 ml milk
• 1 pack of lemon peel
• 2 eggs (size L)
• 100 g butter, soft
• 250 g raisins
• 2 tbsp liqueur (baked apple liqueur) to soak the raisins
• Butter for the mold

Instructions

Working time approx. 1 hour 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 25 minutes

Just try it out

The night before, soak the raisins in the baked apple liqueur. Combine the flour, yeast, salt, and sugar in a food processor. Add the milk, eggs, butter, and grated lemon zest and mix everything into a soft dough. Stir in the raisins and let it rise for about 1 hour. Grease a 10 x 30 cm loaf pan well with butter. Pour in the risen dough and cover with a cloth. Let it rise for another hour. Bake in a preheated oven at 160°C (convection oven) for about 40 minutes. If necessary, cover with aluminum foil during baking to prevent the bread from over-browning.