Plum Soup with Braided Spelt Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 13.4 g | (45 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 290 μg | (97 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,006 mg | (25 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 40 g |
Ingredients
- For braided spelt bread
- 21 grams fresh Yeast
- ⅙ l milk
- 400 grams Spelt flour
- 60 grams butter
- 60 grams sugar
- 1 lemon (zest only)
- 1 egg
- 1 egg yolk (plus more for brushing the loaf)
- 1 pinch salt
- For the soup
- 600 grams Plum
- 1 Tbsp honey
- 100 grams apple sauce
Preparation steps
For braided spelt bread: Crumble the yeast into the lukewarm milk. Sift the flour into a bowl, make a well in center, pour in the yeast-milk mixture. Pull some of the flour over the top of the yeast-milk mixture, and let rise 15 minutes. Add the butter, sugar, lemon zest, egg, egg yolk and salt and knead to a smooth dough. Add more flour or milk to adjust the consistency if necessary. Cover the dough and let rise in a warm place about 1 hour.
Preheat the oven to 180°C (approximately 350°F).
Working on a floured surface, divide the dough into three pieces. Roll out each piece into a rope. Braid the ropes together. Transfer the braided loaf to a baking sheet lined with parchment paper. Brush the top of the loaf with little beaten egg yolk. Cover and let rise about 20 minutes more. Bake in preheated oven about 40 minutes until golden brown. Let cool and cut into cubes.
For the soup: Rinse the plums, remove the pits, and cut in half. In a saucepan, combine the plums, honey, and applesauce and cook until soft, about 15 minutes. Add some water to keep the mixture moist. Purée the soup.
To serve, ladle the soup into bowls and serve sprinkled with diced spelt bread.
