for 6 pieces

Dough

350 g	light spelt flour
150 g	wholemeal PureSpelt flour
1 ½ tsp	salt
1 parcel	dry yeast (9 g)
3 dl	water
2 tbsp	olive oil

To shape

6 sprig	rosemary
90 g	Bündnerfleisch (Graubünden air-dried meat) in slices, cut into thin strips
50 g	peanuts, finely chopped
80 g	dark sultanas

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Pour in the water and oil, knead for approx. 5 mins. to form a soft, elastic dough. Cover and leave to rise at room temperature for approx. 1½ hrs.

To shape

Remove the needles from the lower half of the rosemary sprigs, finely chop, knead into the dough along with the air-dried meat, nuts and 50 g of sultanas. Cut the dough into six pieces, shape each piece into a roll, cut off approx. 1/5 for the head. Cut into the lower third of the roll to make the legs and the upper third at the sides to make the arms. Shape the head into a ball and place on top of the body. Place the bread men on a baking tray lined with baking paper. Insert the rosemary sprigs at the arms, use the sultanas for the eyes, mouth and buttons. Cover and leave to rise for a further 30 mins.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, leave the bread men to cool completely on a rack.

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