Wholemeal raspberry jam rolls

Ingredients

• 350 g wholemeal spelt flour
• 7 g dried yeast
• 1 tsp baking powder
• 1 tsp salt
• 2 sprigs of thyme
• 1 tsp ground ginger
• 200 ml oat drink (or other plant-based drink, milk...)
• 40 g butter or coconut oil
• 3 tbsp Mielbio
• 150 g Fiordifrutta Raspberries

Topping

• 3 tbsp yoghurt
• 2 tbsp lemon juice
• 1 tbsp Mielbio

Method

Warm the oat drink with the butter and honey until lukewarm. Add the yeast and leave to stand for 10 minutes.

Strip the leaves from the thyme. Mix the spelt flour, thyme leaves, ground ginger and salt. Add the yeast mixture to the flour and knead with a food processor or by hand into a smooth, elastic dough (about 8 minutes).

Place the dough in a bowl, cover with a tea towel and leave to rise for 1 hour in a warm place (or in the oven at 40 °C).

Roll the dough out on a floured surface to 1 cm thick. Spread it all over with a layer of jam. Carefully roll up the dough and cut it with a sharp knife into pieces of about 5 cm.

Grease a large baking dish with oil. Arrange the jam rolls in the dish, not too close together, as they will rise further. Cover with a tea towel and leave to rise for about 40 minutes in a warm place.

Bake in an oven preheated to 180 °C for 25-30 minutes, or until golden brown. Leave to cool until lukewarm or cold.

Mix 3 tablespoons of yoghurt with 2 tablespoons of lemon juice and 1 tablespoon of honey.

To serve, drizzle the jam rolls with the yoghurt and top with fresh raspberries and extra thyme.