Spelt and nut bread roll

Name: Spelt and nut bread roll
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250 g Low-fat curd; 1 Egg (Gr. M); 10 tablespoons (100 ml) Buttermilk; 10 tablespoons (100 ml) Oil; 1 pinch sugar, 1-1 1/2 tsp salt; 375 g + some spelt flour (type 630); 75 g Spelt meal; 1 1/2 packs Baking Powder; 200 g whole hazelnut kernels (with skin); baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g Low-fat curd
1 Egg (Gr. M)
10 tablespoons (100 ml) Buttermilk
10 tablespoons (100 ml) Oil
1 pinch sugar, 1-1 1/2 tsp salt
375 g + some spelt flour (type 630)
75 g Spelt meal
1 1/2 packs Baking Powder
200 g whole hazelnut kernels (with skin)
baking paper

Directions

1
Mix curd, egg, buttermilk, oil, sugar and salt with the whisk of the hand mixer until smooth
2
Mix 375 g flour, grist and baking powder. Pour onto the quark mixture and knead well with the dough hooks of the hand mixer. Knead in nuts
3
Form 12 rolls from the dough with well floured hands (e.g. 6 round and 6 oblong rolls each). Place on 1-2 baking trays lined with baking paper and bake one after the other in a preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes. Remove and let cool on a cake rack