PureSpelt cranberry loaf
for 2 loaves
500 g of PureSpelt flour, classic or light
1 1/2 teaspoons of salt
3 tablespoons of sugar
15 g of yeast, crumbled
Approx. 3 dl of water
30 g of butter, cut into pieces, soft
125 g of cranberries, dried
For the dough, mix the flour and salt. Stir the yeast into the water and add to the mixture. Add the butter; briefly knead to a soft dough. Work the cranberries into the dough. Cover and allow the dough to rise at room temperature until it has doubled in volume.
Knead the risen dough and then leave it to rise for another 30 minutes.
Cut the dough into two equal parts, form each part into the shape of a loaf and place them on a tray lined with baking paper. Leave to rise for another 5-10 minutes and then make cuts across the top of the loaves.
Bake for 35-40 minutes in the middle of an oven pre-heated to 200°C.
IG Dinkel, Judith Gmür-Stalder