Walnut bread with apricot jam

Name: Walnut bread with apricot jam
Cook time: 30 min
Total time: 30 min
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; 7-10 Tbsp Fat and flour; 1 (450 g) big ripe mango; 200 g Soft Apricots; 1-2 TEASPOONS Lemon juice; 1 knife tip ground ginger

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 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
7-10 Tbsp Fat and flour
1 (450 g) big ripe mango
200 g Soft Apricots
1-2 TEASPOONS Lemon juice
1 knife tip ground ginger

Directions

1
Coarsely chop the walnut kernels. Crumble yeast, dissolve in 1⁄2 l lukewarm water. Mix flour and salt in a bowl. Add yeast water, walnuts and vinegar. Knead with the dough hooks of the hand mixer for about 3 minutes until smooth (dough is relatively liquid).
2
Immediately fill the dough (do not let it rise!) into a greased, flour-sprinkled box form (25 cm long; 1 1⁄2 l). Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 30-35 minutes.
3
If necessary, leave to stand for another 5 minutes in the switched-off oven. Turn out the bread and let it cool down on a cake rack for at least 3 hours.
4
For the spread, peel the mango, cut the flesh off the stone. Puree mango, apricots and lemon juice. Season with ginger. Cut bread into slices. Add the spread.