Bread with Elderflower
Spelt flour type 1050 has a higher fibre content than white flour, but is not as "heavy" as wholemeal flour. So - a wonderful solution for a pastry like this sweet bread, which consists of a fluffy yeast dough. The ground almonds make the dough finer on top of that and provide us with healthy fats and a small portion of the body building material protein.
Of course this bread can also be baked from wholemeal flour. Those who prefer this should definitely try it, because even more dietary fibres flatter the intestines and bring more minerals with them. However, it may be necessary to increase the amount of liquid a little.
Put the flour and the almonds in a bowl and press a hole in the middle. Crumble the yeast into the middle and mix with 1 tablespoon sugar and 2 tablespoons milk to a dough. Cover with a kitchen towel and let rise for 15 minutes in a warm place. Add the remaining sugar, the milk, the butter and the eggs. Put a small elderflower branch to the side, pluck the remaining flowers and add them to the dough. Knead into a smooth dough and let rest for one hour.
Preheat the oven to 200°C convection (approximately 400°F). Line a baking sheet with parchment paper. Knead the dough again and shape on a floured surface to a loaf of bread. Place the elderflower branch on top. Bake 45- 50 minutes. Let cool and serve at will in a basket.