Apple tear-and-share bread

Apple tear-and-share bread

Total: 2 hr 35 min. | Active: 30 min.
Nutritional value / 100 g: 317 kcal
, Fat: 7 g
, Carbohydrate: 53 g
, Protein: 8 g


800 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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300 g light spelt flour
200 g cornmeal
2 tsp salt
1 tsp date sweetener
¼ cube yeast (approx. 10 g), crumbled
3 dl milk water (1/2 milk, 1/2 water)
50 g butter, soft


3 tbsp date sweetener
1 tbsp lemon juice
¼ tsp cinnamon
2 red-skinned apples, thinly sliced
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1 loaf tin (approx. 30 cm), lined with baking paper

How it's done

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Mix the flour, salt, date sweetener and yeast in a bowl. Add the milky water and butter, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.


Mix the date sweetener, lemon juice, cinnamon and apples in a bowl.

To shape

On a lightly floured surface, roll out the dough to a 30 x 40 cm rectangle. Cut the dough crosswise into 5 strips, then rectangles of approx. 5 x 7 cm each. Place the rectangles and apple slices alternately next to each other, transfer to the dish.

To bake

Bake for approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

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