http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Three layers of almond chocolate spread sandwiched between soft sweet spelt bread and twisted into a flower shape, this spelt bread is amazing both for its appearance and its taste. It's not at all difficult to make and perfect to bring to a garden tea party or an afternoon snack.

365 g Refined spelt flour (or 330 g Whole spelt flour+1 tbsp Kaniwa seeds)
30 g Raw sugar
18 g Fresh yeast, crumbled
Pinch of salt
30 g Butter, melted and cooled slightly
175 ml Full fat milk, lukewarm
2 Egg yolks
150 g Almond chocolate spread
30 g Butter, room-temperature and cut into small pieces 1 tbsp Almonds, chopped
Egg white for glaze

Whisk the lukewarm milk, raw sugar and fresh yeast in a jug. Place the refined spelt flours (or whole spelt flour and kaniwa seeds) and salt in a large bowl. Make a well in the centre. Add the yeast mixture and egg yolks. Stir until a soft dough forms.
Turn onto a lightly floured surface and knead for 5 minutes or until smooth. Knead in butter pieces until dough is smooth and elastic. Place in a clean bowl. Cover with plastic wrap. Set aside in a warm draught-free place to prove for 1 hour or until dough doubles in size.
Punch down the dough and knead shortly on a lightly floured surface. Divide the dough into 4 even portions. Roll out each portion of dough into a round, about 2...