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Apple tear-and-share bread
30 m active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 317
  • Fat about 7g
  • Carbohydrates about 53g
  • Protein about 8g
This is needed
This is needed for 800 g
  • 300 g light spelt flour
  • 2 tsp salt
  • 200 g cornmeal
  • 1 tsp date sweetener
  • 3 dl milk water (1/2 milk, 1/2 water)
  • 50 g butter, soft
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 1 tbsp lemon juice
  • 0.25 tsp cinnamon
  • 3 tbsp date sweetener
  • 2 red-skinned apple, thinly sliced
  • 1 loaf tin (approx. 30 cm), lined with baking paper
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And that's how it's done
And that's how it's done
Mix the flour, salt, date sweetener and yeast in a bowl. Add the milky water and butter, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Mix the date sweetener, lemon juice, cinnamon and apples in a bowl.
To shape
On a lightly floured surface, roll out the dough to a 30 x 40 cm rectangle. Cut the dough crosswise into 5 strips, then rectangles of approx. 5 x 7 cm each. Place the rectangles and apple slices alternately next to each other, transfer to the dish.
To bake
Bake for approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.