Apple-nut bread
Bread with South Tyrolean Braeburn apples
Difficulty: easy
Preparation time: 30 min
Baking/cooking time: 30 min
Style: traditional
Apple: Braeburn
Ingredients
220 g freshly ground whole-grain spelt flour
15 g fresh yeast
1/2 T honey
125 g lukewarm water
75 g rolled spelt
150 g cubed South Tyrolean apples
50 g whole hazelnuts or almonds
25 g raisins
1/2 t salt
1 t cinnamon
Juice of 1/2 lemon
Lukewarm water as needed
450 g freshly ground whole-grain spelt flour
30 g fresh yeast
1 T honey
250 g lukewarm water
150 g rolled spelt
300 g cubed South Tyrolean apples
100 g whole hazelnuts or almonds
50 g raisins
1 t salt
2 t cinnamon
Juice of 1 lemon
Lukewarm water as needed
900 g freshly ground whole-grain spelt flour
60 g fresh yeast
2 T honey
500 g lukewarm water
300 g rolled spelt
600 g cubed South Tyrolean apples
200 g whole hazelnuts or almonds
100 g raisins
2 t salt
4 t cinnamon
Juice of 2 lemon
Lukewarm water as needed
baeuerin-elisabeth Created by Bäuerin Elisabeth Schroffenegger
How to make an Apple-nut bread
Preparation
Place the freshly ground spelt flour in a bowl. Form an indentation in the flour and mix the yeast therein with the honey and lukewarm water. Cover the resulting sponge with a bit of flour and let rise for about 10 minutes. Distribute the rolled spelt, apples, nuts, raisins, salt, cinnamon and lemon juice along the edge of the bowl. Stir all the ingredients until they form a sticky dough; add water if needed and let rise until doubled.

Form three loaves or fit into a loaf pans and bake in a preheated 240°C (465°F) oven (not convection), reduce the heat to 200°C (400°F) and bake for another 15 minutes. This bread tastes wonderful with freshly churned butter but can also be eaten alone in thin slices.
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