Cranberry Spelt Striezel

For the Cranberry Spelt Striezel, heat the oven to 50 degrees. Mix the 2 types of flour, the raw cane sugar and the cranberries in a bowl.

Gently heat the milk with the butter, stirring all the time until the butter is liquid, cool to lukewarm and dissolve the yeast in it. Add the liquid mixture to the dry and knead into a nice dough.

When the dough separates from the bowl form a ball, cover the bowl with a tea towel, turn off the oven, put the bowl inside and let it rise for 1 hour with the door closed.

In the meantime, prepare a loaf pan – either grease it or line it with baking paper. After the rising time, remove the bowl, reheat the oven to 50 degrees.

Knead the dough really well again, then put it into the loaf pan and cover it with the tea towel again. Turn off the oven, put the loaf pan inside and let it rise for another half hour with the door closed.

Then take it out again, preheat the oven to 170 degrees, brush the cranberry-spelt Striezel with the milk-egg mixture and bake for about 40 minutes.

Preparation Tip:

Instead of cranberries you can also use dried cherries, raisins but also dried pineapple and the like. Prepare the cranberry spelt Striezel refined with a little cinnamon or sprinkle with cinnamon sugar.

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