Poppy Seed Roll

Ingredients

• 42 g fresh yeast (1 cube)
• 400 ml lukewarm milk (3.5% fat)
• 500 g spelt flour type 1050
• 120 g whole wheat sugar
• 1 pinch salt
• 1 egg
• 75 g softened butter
• 250 g poppy seeds (ground)
• 100 g raisins
• 30 ml apple juice
• 30 g spelt grits
• 1 tsp lemon zest
• 20 g walnuts
• 2 tbsp apricot jam
• 40 g almond slivers

Instructions

1. 1.

   Dissolve yeast in 200 ml lukewarm milk, then mix with 50 g whole wheat sugar, a pinch of salt, 1 egg, softened butter and flour. Knead well with the dough hooks of an electric hand mixer, cover and let rise in a warm place for about 1 hour.

2. 2.

   Soak raisins in apple juice. Combine poppy seeds and grits; pour boiling milk over them, then stir in raisins, remaining whole wheat sugar, lemon zest and walnuts. Let sit for about 15 minutes to swell.

3. 3.

   Knead the dough again and roll it out on a floured surface into a rectangle roughly 30 x 35 cm. Spread the filling over it, leaving a 2 cm border. Roll up from the long side, place seam-side down on parchment-lined baking sheet, let rise for about 20 minutes. Bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 45 minutes until golden brown.

4. 4.

   Brush the finished poppy seed roll with warmed apricot jam and sprinkle with almond slivers.