WHB #112 Apfeldinkelbrot * Apple spelt bread

Die Gastgeberin dieser Veranstaltung ist Simona von Briciole.
The hostess of this week´s herb blogging #112 is Simona from Briciole.
Apfeldinkelbrot
abrot3.jpgZutaten:
1 Päckchen Sauerteig (75g)
1 Päckchen Hefe
1 Tasse Joghurt
400 g Dinkelmehl
100 g Mandeln
1 Prise Salz
60 g Rübenkraut
2 Äpfel einer süß, einer sauer
abrot.jpgZubereitung:
Sauerteig, Hefe und Joghurt bei Zimmertemperatur vorgewärmt mischen und gehen lassen. Mandeln und Mehl mischen und mit dem Teigansatz verarbeiten. Den Backofen auf 50° vorheizen, dann abschalten und den Teig gehen lassen bis er sein Volumen verdoppelt hat.
Die Äpfel schälen, entkernen und in Schnitze schneiden. Unter den Teig mischen und den Ofen auf 190° vorheizen. Das Brot in eine Brotform geben und 40 Minuten backen.
Aus der Form nehmen, stürzen und bei ausgeschaltetem Backofen nachbacken.
Dazu passen hervorragend: Westfälischer Knochenschinken oder geräucherter Kochschinken
Guten Appetit!!
Apple spelt bread
abrot1.jpgIngredients:
1 package of sour dough
1 package of dried yeast
1 cup of joghurt
400g spelt
100g minced almonds
2 apples, one sour, one sweet
60 g molasse salt abrot2.jpgPreparation:
Mix sour dough, , molasse, yeast and joghurt and let rest for a while.
Mix almonds,  flavour, salt and work into the mixture, untill the dough is smooth.
Heat the oven to 50°C and turn off. Let the dough double its size. Meanwhile peel apples and get rid of the seeds. Cut them into pieces. Take dough out of the oven and work apples into it. Meanwhile heat oven to 190° C. Put dough into a bread baking tin and put it into the oven and bake for 30-40 minutes.
This tastes well with westfalian bacon or smoked and cooked bacon.
Enjoy!!

3 Responses to “WHB #112 Apfeldinkelbrot * Apple spelt bread”

  1. Simona Says:

    I love the German word: it sounds festive, like a bell ringing. I have never used spelt flour and your recipe is an incentive to correct this.

    Hello Simona,
    you will be pleased by the nutty flavour. Don´t hesitate!🙂
    Helene

  2. Laurie Says:

    Like Simona, I’ve never used spelt flour, but this looks really good. I’ll bet it’s good toasted for breakfast, especially because of the apples in it.
    Hello Laurie,
    It goes toasted very well, have a try!🙂
    Helene

  3. Kalyn Says:

    I haven’t had spelt either, but I’ve been very curious about it. I think it’s supposed to be quite nutritious!

    Hello Kalyn,
    well it´s very nutritious and since it´s not a corn, it has other benefits as well. And the nutty flavour, you have to taste it!🙂
    Helene


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