Sunday bread

• 350 g wheat or kamut flour
• 50 g chestnut flour
• approx. 3,5 dl lukewarm water
• 1 yeast cube
• ½ teaspoon sea salt
• 75 g raisins from Corinth
• 75 g di sunflower seeds
• 75 g chopped hazelnuts
• 30 g butter
• 2 spoonfuls maple syrup or a couple of dates
• 1 teaspoon ground anise
• 1 spoonful cocoa
• 1 grated apple
• a little flour

Make a well in the center of the flour, dissolve the yeast with 0.5 dl of lukewarm water and pour into it; wait until bubbles are formed.

Then add the salt and the rest of the water and knead for 5 minutes; add the other ingredients and work the dough for another 5 minutes.

Pour it all into a plumcake-shaped mold and place in a plastic bag. Wait until the dough is doubled in volume.

Bake in the oven for about 50 minutes at 180 ℃. As soon as you have removed it from the oven, paint it with a mixture of water and cream to make the surface shiny.

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