Pull Apart Bread

Ingredients

• 160 ml milk (3.5% fat)
• 0.5 cube Yeast
• 85 g whole grain sugar
• 350 g spelt flour type 1050
• 1 pinch salt
• 1 egg
• 100 g softened butter
• 1 tsp cinnamon
• 2 tbsp ground almonds (15 g each)
• 2 apples (200 g each)
• 1 tsp lemon juice
• 50 g walnut kernels

Instructions

1. 1.

   Heat milk in a small pot over low heat for about 1 minute until lukewarm. Crumble yeast into a small bowl, stir in 1 tsp sugar and the warm milk. Cover and let rise in a warm, draft-free place for 15 minutes.

2. 2.

   Combine flour, 40 g sugar, salt, egg, and 50 g softened butter in a bowl. Add the yeast mixture and knead for 6–8 minutes until smooth and soft. Cover and let rise in a warm spot for 60 minutes until doubled in volume.

3. 3.

   Melt the remaining butter lightly and mix with leftover sugar, cinnamon, and ground almonds until spreadable.

4. 4.

   Peel, core, and finely dice apples; toss with lemon juice. Roughly chop walnuts; set both aside.

5. 5.

   Roll dough on a lightly floured surface into a rectangle (~40 × 30 cm). Spread cinnamon butter evenly over the dough. Sprinkle apple cubes and walnuts evenly on top, reserving 1 tbsp for topping later.

6. 6.

   Cut dough crosswise into 6 strips, stack strips, then cut across into pieces (5–6 cm each). Place pieces upright in a loaf pan lined with parchment paper; sprinkle remaining apples and walnuts on top. Cover and let rise again in a warm, draft-free place for 20–30 minutes.

7. 7.

   Bake in preheated oven at 180 °C (fan 160 °C; gas 2–3) for 35–40 minutes. If needed, cover with parchment paper midway. Remove from oven, rest in pan for 10 minutes, then transfer to a wire rack to cool and serve warm.