Nutty Carrot Easter Spelt Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 272 mg | (7 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the bread
- 500 grams Spelt flour
- 1 packet Dry yeast
- 1 pinch salt
- 1 generous pinch cinnamon
- 80 grams honey
- 1 medium egg
- 1 cup Crème fraiche
- 175 milliliters lukewarm milk
Preparation steps
For the bread, mix spelt flour and yeast in a bowl. Mix salt, cinnamon, honey, egg, creme fraiche and milk into flour mixture and knead to a smooth dough using a stand mixer fitted with a dough hook. Cover dough and let rise in a warm place until visibly increased in volume, about 30 minutes.
For the filling, peel and finely grate carrots. Cut figs into small cubes. Mix carrots, figs, almonds and pistachios.
Briefly knead dough on a floured surface and divide into five portions. Roll out 3 portions into strips about 30 x 15 cm (approximately 12 x 6 inches). Spread filling over dough strips, leaving a small margin uncovered. Brush dough strip edges with egg white. Fold long dough strip sides over filling and squeeze. Set filled dough strips on a baking sheet lined with parchment paper and braid strips, pressing ends well to seal.
With a rolling pin, press a lengthwise depression in top of braided loaf. Roll remaining two dough portions into strips about 30 cm long (approximately 12 inches long). Wind dough strips around each other, set into braided loaf and press lightly. Whisk egg yolk with milk and brush over loaf. Crumple small pieces of aluminum foil into 5 egg-sized balls, grease lightly and press into twisted top of loaf to leave wells in finished bread for colored eggs.
Bake bread in oven preheated to 180°C (fan: 160°C, gas mark 3)(approximately 350°F) for about 30 minutes. Remove aluminum foil balls from bread and sprinkle loaf with pistachios. Set colored Easter eggs into bread to serve.
