Elderflower bread
- 6 elderflower umbels
- 50
g marzipan raw mass - 1 cube (42 g) yeast
- 450 g Spelled - Whole wheat flour
- 100 g ground almonds
- 1 TL salt
- 1/2 TL Fenugreek powder
- flour
- baking paper
40 minutes
very easy
- 1.
- Shake out elderflower umbels and wash briefly in standing water. Place the flowers on kitchen paper and let them drain. Pluck elderflower from the stems. Puree the marzipan, 250 ml water and yeast.
- 2.
- Mix the flour, almonds, salt, fenugreek powder and half of the elder flowers in a bowl. Add the marzipan and yeast mixture and knead into a smooth dough.
- 3.
- Put the dough in a proofing basket that has been sprinkled with flour and the rest of the elder flowers, except for a few to sprinkle. Cover the dough and let rise in a warm place for about 1 hour until the dough has doubled.
- 4.
- Place the bread on a baking sheet lined with baking paper and place in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: see manufacturer) for approx Bake for 25 minutes. Take out, let cool and sprinkle with remaining elder flowers.
1 slice approx:
- 120 kcal
- 500 kJ
- 4 g protein
- 4 g fat
- 16 g carbohydrates
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