1

Dough: Warm the honey and the sugar in a saucepan, but 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 in the honey milk mixture. Mix into a dough, wrap up well and refrigerate overnight.

3

Cut the dough to make 6-8 rolls each of 1 1/2-2 cm diameter, line a baking sheet with parchment paper and lay the rolls with enough 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.

Tips

The Magenbrot can be stored in a cool place for 1-2 weeks.
Serve with a glass of milk, coffee, or tea.
Ideal as a pre-workout snack or to pack as provisions for hikes and adventures.

Source:

IG Dinkel, Judith Gmür-Stalder