Simple For Recipe: Peanut Butter Poppy Bread

It's basicall a yeast spelt loaf rolled around with a mixture of crunchy peanut butter, poppy and goji berries. The reason I used poppy seed filling was that I just had some leftover from making cookies a while ago. If you can't find poppy, just use more peanut butter or simply skip it.

Dough	Filling
180 ml Kefir, room-temperature 1 Large egg, room-temperature 60 g Butter, melted and cooled slightly 50 g Red Wheatberries, milled into flour 300 g Refined spelt flour 1/2 tsp Sea salt 1 tbsp Raw sugar 6 g Active dry yeast Egg wash 1 tbsp Sunflower seeds for the topping	100 g Crunchy peanut butter 100 g Dr. Oetker poppy filling 30 g Dried goji berries, chopped

Add keifr, egg, and melted butter to the pan of the bread machine, then flours, salt, sugar and active dry yeast. Or place them into the pan of the bread machine in the order recommended by the manufacturer.
Program the machine for dough cycle, and press Start. When the cycle finishes, remove the dough and place it on a lightly floured work surface. Roll out into a rectangle, about 12 by 9 inches. Spread peanut butter over the dough to within one inch of the edges, then top with poppy filling and sprinkle the chopped goji berries evenly over the dough. Roll the dough up tightly on the short side to form into a evenly shaped roll. Place the roll into a 30cm loaf pan lined with baking paper.
Cover it and let it rise in a warm, draft-free place until it doubles in size, about an hour. Preheat the oven to 180C/350F. Brush the dough with egg wash and sprinkle the sunflower seeds over. Bake the loaf for about 28 minutes until golden brown.

Labels: bread, Fruit, Nuts and Seeds, Spelt

Simple For Recipe

Sunday, 12 May 2019

Peanut Butter Poppy Bread

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