Recipes
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Sweet easter bread from spelt flour
The Sweet easter bread from spelt flour is a traditional piece of pastry for the spring holidays, but you can enjoy it not only during Easter.
Ingredients
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400 g semi-coarse spelt flour
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100 g plain spelt flour
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250 ml milk
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35 g yeast
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100 g softened butter
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100 g caster sugar
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4 egg yolks
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Handful of raisins (soak in rum)
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Slices of almonds
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Pinch of salt
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Lemon zest
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Pinch of mace
For this recipe you need the following products:
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Preparing the sourdough starter: Put a spoonful of sugar into the lukewarm milk and crumble the yeast. Let rise for about 10-15 minutes.
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In the meantime, whisk the softened butter, egg yolks, and the remaining sugar in a bowl until smooth.
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Add the starter and the remaining ingredients, except the raisins and almonds, to the whisked butter. Work into smooth and supple dough which does not tear.
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Finally, incorporate the raisins in the rum and the almonds into the dough. Let the dough rise.
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You can let it rise either overnight in the fridge or in a warm place until doubled in volume. The dough rising in the fridge will be tastier.
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Shape the risen dough into two loaves and let them rise once more on a baking tray.
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Baking: butter them before baking. Preheat the oven to 200 °C, put the loaves in and after 5-10 minutes reduce the temperature to 160 °C and continue baking for about 30 minutes.
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Once out of the oven, smear the loaves with warm melted butter and rum.
