Spelt Walnut Bread with Apricot-Mango Spread

Name: Spelt Walnut Bread with Apricot-Mango Spread
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 200 g Walnut kernels; 1 cube (42 g) fresh yeast; 500 g Whole spelt flour; 2 slightly heaped tsp. salt; 2 TABLESPOONS Cider vinegar; 1 (approx. 450 g) big ripe mango; 200 g Soft Apricots; 1-2 TEASPOONS Lemon juice; 1 knife tip freshly grated ginger; 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

200 g Walnut kernels
1 cube (42 g) fresh yeast
500 g Whole spelt flour
2 slightly heaped tsp. salt
2 TABLESPOONS Cider vinegar
1 (approx. 450 g) big ripe mango
200 g Soft Apricots
1-2 TEASPOONS Lemon juice
1 knife tip freshly grated ginger
7-10 Tbsp Fat and flour

Directions

1
Coarsely chop the walnut kernels. Dissolve yeast in 1/2 litre lukewarm water while stirring. Mix flour and salt in a bowl. Add yeast water, walnuts and vinegar. Knead with the dough hooks of the hand mixer for approx. 3 minutes (dough is rather soft!!!!) Immediately (DO NOT let it rise) put the dough into a greased, floured box form (approx. 12 x 25 cm, 1 1/2 litre capacity). Bake in the preheated oven, lower shelf (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for 30-35 minutes. If necessary, leave to stand in the switched-off oven for another 5 minutes.
2
Turn out the bread from the pan and let it cool down on a kitchen grid for at least 3 hours. For the spread, wash the mango and pat dry. Cut the flesh from the stone, peel. Cut the apricots smaller if necessary. Puree mango, apricots and lemon juice. Stir in ginger. Cut bread into slices and add the spread
3
waiting time approx. 3 hours