Nut-raisin bread

Name: nut-raisin bread
Cook time: 10 min
Total time: 120 min
Yield: 12
Ingredients: 50 g unsalted butter; 400 g spelled flour; tl salt; 16 g baking powder; 4 el oat bran; 500 g kefir yogurt; 95 g unsalted pistachios; 375 g Time for breakfast walnuts and jumbo raisins; 50 g pumpkin seeds

Homemade nut bread with spelled flour, oat bran, yogurt, pistachio nuts, walnuts and pumpkin seeds.

Ingredients

Kitchen Stuff

1 baking paper
1 cake tin (about 30 cm)
1 skewer

Directions

Preheat the oven to 180 ° C.
Let the butter melt, take off the heat and let it cool slightly. Grease the cake tin with butter and cover the shape with baking paper.
Put the flour, salt, the baking powder and oat bran in a large bowl and stir.
Mix the melted butter through the kefir while stirring with a whisk. Mix this with stirring through the dry mixture.
Fold the pistachios, walnuts and raisins through. Spoon into the cake tin and sprinkle the top with the pumpkin seeds. Press lightly.
Bake for about 50 minutes under the center of the oven.
After 45 minutes, check with a skewer whether the bread is cooked. If the skewer comes out clean, the bread is cooked.
Allow the bread to cool for 30 minutes on a rack. Remove the bread from the mold and let it cool down to room temperature.