Elderflower Bread

Name: Elderflower Bread
Cook time: 40 min
Total time: 40 min
Yield: 20
Ingredients: 6 Elderflower cones; 50 g Marzipan raw mass; 1 cube (42 g) Yeast; 450 g Whole spelt flour; 100 g crushed almonds; 1 TEASPOON Salt; 1/2 TEASPOON Fenugreek powder; 7-10 Tbsp Flour; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 20

6 Elderflower cones
50 g Marzipan raw mass
1 cube (42 g) Yeast
450 g Whole spelt flour
100 g crushed almonds
1 TEASPOON Salt
1/2 TEASPOON Fenugreek powder
7-10 Tbsp Flour
baking paper

Directions

1
Shake out elderflower umbels and wash briefly in standing water. Put the flowers on kitchen paper and let them drip off. Pluck the elderflowers from the stems. Puree marzipan, 250 ml water and yeast.
2
Mix flour, almonds, salt, fenugreek powder and half of the elderflower in a bowl. Add the marzipan-yeast mixture and knead to a smooth dough.
3
Place the dough in a fermentation basket sprinkled with flour and the rest of the elder flowers, except for a few for sprinkling. Cover the dough and leave to rise in a warm place for about 1 hour until the dough has doubled.
4
Turn out the bread onto a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 25 minutes. Remove, let it cool down and sprinkle with the remaining elderflower blossoms.