1

Dough: Warm the honey and the sugar in a saucepan, do not allow to boil. Add the milk and then dissolve the baking soda in the liquid.

2

Mix together the PureSpelt flour, cocoa powder, spices, candied orange and lemon peel. Pour on the honey milk mixture. Knead into a dough, wrap up well and refrigerate over night.

3

Cut the dough to make 6-8 rolls each of 1 1/2-2 cm diameter, line a baking tray with baking paper and lay the rolls on the tray with sufficient space between them.

Baking

Bake for 15-20 minutes in the middle of an oven preheated to 180°C. Remove from the oven and after allowing to cool completely, cut diagonally into slices about 1 1/2 cm wide.

4

To make the glaze, boil the water and then remove the saucepan from the heat. Melt in the chocolate and the butter. Stir in the cocoa and chocolate powder, and icing sugar.

5

Place 1/3 of the Magenbrot slices in a bowl with 1/3 of the glaze and carefully turn the slices until they are all evenly covered. Lay the glazed Magenbrot slices on a rack and allow them to dry. Repeat with the remaining slices and glaze.

Source:

IG Dinkel, Judith Gmür-Stalder