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 (size M); 100 ml Buttermilk; 100 ml Oil; 1 pinch Sugar; 1-1 1/2 TSP. Salt; 375 g Spelt flour (Type 630); 75 g Spelt meal; 1 1/2 packs Baking Powder; 200 g Hazelnut kernels (with skin); 7-10 Tbsp Flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g Low-fat curd
1 egg (size M)
100 ml Buttermilk
100 ml Oil
1 pinch Sugar
1-1 1/2 TSP. Salt
375 g Spelt flour (Type 630)
75 g Spelt meal
1 1/2 packs Baking Powder
200 g Hazelnut kernels (with skin)
7-10 Tbsp Flour
baking paper

Directions

1
Place the curd, egg, buttermilk, oil, sugar and salt in a mixing bowl and mix with the whisks of the hand mixer. Mix the flour, grist and baking powder, add to the quark mixture and knead well with the dough hooks of the hand mixer.
2
Add nuts and knead. Form 6 round and 6 longish rolls with well floured hands. Place on two baking trays lined with baking paper and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for 25-30 minutes one after the other.
3
Remove from the oven and allow to cool on a cake rack.