- 500 grams Spelt flour
- 2/3 teaspoon Salt
- 10 grams dry yeast
- 150 milliliters Milk, 1% lowfat
- 2 eggs
- 60 grams butter
- 100 grams raisins
- 1 tablespoon honey
- 3/4 teaspoon SteSweet Premium
- 25 grams inulin
- 1 pn saffron
Put the flour into a bowl, add the inulin and SteSweet Premium, mix well.
Form a mould in the middle.
Dissolve the yeast in a little luke warm milk and add the honey, put the mixture in the mould and cover it for about 15 Minutes.
Spread the Salt evenly around the mould.
Now stir in the rest of the luke warm milk, warm to liquid butter, saffron, eggs and raisins.
Form a nice batter so you can form the dough to a ball.
Let stand for 45 minutes.
Put into a 30cm long bread pan and let stand again for 40 minutes.
Preheat the oven to 180°C and bake for about 45 minutes.