Spelt Krüsti bread roll with apricot spread
easy
30 mins
30 mins
Ingredients
- 1 cube (42 g) Yeast
- 1 TABLESPOON Honey
- 300 ml Buttermilk
- 400 g Spelt flour
- 100 g Spelt coarse meal (possibly have it ground)
- 7-10 Tbsp Salt
- 2 TABLESPOONS Oil
- 1 walnut-sized piece of ginger
- 200 g Dried soft apricots
- 200 ml Orange juice
- 1 TABLESPOON Lime juice
- 3 TABLESPOONS chopped almonds
- 150 g Fresh cream
- baking paper
Directions
- 1
Mix yeast with honey and 100 ml buttermilk. Cover and leave to rise in a warm place for about 20 minutes. Put flour, 75 g coarse meal and 1 tablespoon salt in a bowl. Add the yeast mixture, remaining buttermilk and oil and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes.
- 2
Peel ginger and dice finely. Chop the apricots finely. Add orange and lime juice and ginger and puree. Roast the almonds in a pan without fat, take them out and stir 2 tablespoons into the puree. Knead yeast dough again and form 12 longish rolls. Brush with water and sprinkle with remaining grist. Place on a baking tray lined with baking paper and cut the surfaces. Cover again and leave to rise for about 15 minutes. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) on the middle shelf for about 20 minutes.
- 3
Brush with water and sprinkle with remaining grist. Place on a baking tray lined with baking paper and cut the surfaces. Cover again and leave to rise for about 15 minutes. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) on the middle shelf for about 20 minutes. Remove and let cool off. Spread the rolls with crème fraîche and spread and sprinkle with 1 tablespoon of almonds
Nutrition Facts
270 kcal
41 g
8 g
8 g
More Delicious Recipes
