for 800 g

Dough

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

Apples

3 tbsp	date sweetener
1 tbsp	lemon juice
¼ tsp	cinnamon
2	red-skinned apples, thinly sliced

How it's done

Dough

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.

Apples

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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