for 16 pieces

Dough

300 g	light spelt flour
200 g	wholemeal PureSpelt flour
1 ½ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
3 ½ dl	water

To shape

150 g	pitted prunes
150 g	dried figs, halved
150 g	dried sour apricots
100 g	walnuts
50 g	hazelnuts
a little	wholemeal PureSpelt flour

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Pour in the water, knead briefly into a very moist dough using the dough hook on a hand mixer. Cover and leave to rise in the fridge for approx. 8 hrs. (or overnight).

To shape

Mix in the dried fruit and nuts, cover and leave to rise at room temperature for approx. 1 hr. Place the dough on a well-floured surface, divide into 16 portions using a dough scraper, arrange on a sheet of baking paper. Cover and leave to rise at room temperature for approx. 30 mins.

To bake

Place the baking tray in the centre of the oven, preheat the oven to 240°C. Slide the baking paper and buns onto the hot baking tray. Bake for approx. 25 mins. in the lower half of the oven. Remove from the oven, leave to cool on a cooling rack.

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