Three layers of almond chocolate spread sandwiched between soft sweet spelt bread and twisted into a flower shape, this spelt bread is amazing both for its appearance and its taste. It’s not at all difficult to make and perfect to bring to a garden tea party or an afternoon snack.
- Whisk the lukewarm milk, raw sugar and fresh yeast in a jug. Place the refined spelt flours (or whole spelt flour and kaniwa seeds) and salt in a large bowl. Make a well in the centre. Add the yeast mixture and egg yolks. Stir until a soft dough forms.
- Turn onto a lightly floured surface and knead for 5 minutes or until smooth. Knead in butter pieces until dough is smooth and elastic. Place in a clean bowl. Cover with plastic wrap. Set aside in a warm draught-free place to prove for 1 hour or until dough doubles in size.
- Punch down the dough and knead shortly on a lightly floured surface. Divide the dough into 4 even portions. Roll out each portion of dough into a round, about 25-cm/10-inch.
- Place the almond chocolate spread into a small bowl and warm it in the microwave for about 30 seconds to make it easier to spread onto the dough.
- Place a disc of dough on a piece of baking paper and spread 1/3 of almond chocolate spread over. Top with another disc of dough and spread another third of almond chocolate spread and repeat one more time. Now cover with the last disc of dough. Transfer it to a baking sheet or a springform pan.
- Take a small drinking glass and place that in the centre of the dough as a guide. Use a sharp knife and cut the dough into 12 or 16 wedges. Take each section of dough and twist. You can leave them as they are or pinch two sections of twisted dough together.
- Now cover the dough with a kitchen towel and leave for 30-40 minutes to allow the dough to rise. Preheat oven to 180C/350F. Once the bread had risen, brush the surface with egg white and sprinkle the center of the dough with the chopped almonds. Bake the bread for 20-25 minutes until nicely golden brown.