PureSpelt Magenbrot
Preliminary time: ca. 8 Stunden kühl stellen
Preparation time: ca. 50 Minuten
Baking or cooking time: ca. 15 Minuten
for approx. 90 slices
Dough
200 g honey
200 g sugar
125 ml milk
5 g baking soda
500 g PureSpelt dark flour (Ruchmehl)
1 tsp cocoa powder
2 tsp gingerbread spices
2 tbsp candied orange peel, finely chopped
2 tbsp candied lemon peel, finely chopped
Glaze
150 ml water
100 g dark chocolate, chopped
3 tbsp butter
1 tbsp cocoa powder
2 tbsp chocolate powder
275 g icing sugar
1
Dough: Warm the honey and the sugar in a saucepan, do not allow to boil. Add the milk and then dissolve the baking soda in the liquid.
2
Mix together the PureSpelt flour, cocoa powder, spices, candied orange and lemon peel. Pour on the honey milk mixture. Knead into a dough, wrap up well and refrigerate over night.
3
Cut the dough to make 6-8 rolls each of 1 1/2-2 cm diameter, line a baking tray with baking paper and lay the rolls on the tray with sufficient space between them.
Baking
Bake for 15-20 minutes in the middle of an oven preheated to 180°C. Remove from the oven and after allowing to cool completely, cut diagonally into slices about 1 1/2 cm wide.
4
To make the glaze, boil the water and then remove the saucepan from the heat. Melt in the chocolate and the butter. Stir in the cocoa and chocolate powder, and icing sugar.
Tipps
Das Magenbrot lässt sich 1-2 Wochen kühl aufbewahren.
Mit einem Glas Milch, einem Kaffee oder Tee servieren.
Idealer Preworkout-Snack oder als Proviant für Wanderungen und Abendteuer einpacken.
Source:
IG Dinkel, Judith Gmür-Stalder
