Organic Easter bread 340 g
Easter bread has a long tradition and belongs on every breakfast or coffee table in Germany during the Easter period. Its origins lie in the Easter flatbread topped with fruit, almonds or nuts, which is documented as the oldest Easter pastry.
Specialized flatbread bakers were already mentioned in Bamberg in the Middle Ages
who made egg-dough pastries and topped them with fruit or savory toppings such as onions and bacon. The recipe changed over the centuries. Easter breads were decorated, spiced and enriched with honey and sugar. Through the use of sourdough, the flat loaf developed into a rounded, moist Easter loaf.
In many parishes, it is one of the gifts blessed before the altar.
Today, there is hardly an Easter breakfast or coffee table without a golden baked Easter loaf or an egg ring decorated with eggs at its center. Even in earlier centuries, when Lent was still strictly observed according to the guidelines of the church, it was only at Easter that "boiled" and "baked" foods were served. These Easter dishes - including Easter cakes and Easter bread - were usually brought into the church on Holy Saturday for the liturgical blessing of food. At the beginning of the festive Easter feast, the saying was then said: "Fasting is over, we prefer that, eggs and rolls taste much better!"
As was customary in the old days, the ingredients for Easter bread had symbolic meanings. The saffron-yellow color of the bread, which is also found in other Easter pastries, is intended to indicate the returning power of the sun, and the fruit added expresses the wish for a fruitful year. Both blessings can also be interpreted in a Christian sense as a reference to the resurrection of Christ and the fruit-bearing power of faith.
Ingredients:
SPELT FLOUR¹*, WHOLE MILK*, BUTTER*, sultanas*, raw cane sugar*, ALMONDS*, yeast*, candied lemon peel* (cornstarch syrup*, lemon peel*), bitter almonds*, candied orange peel* (cornstarch syrup*, orange peel*), rum*, apple fiber*, salt * Organic¹spelt (Triticum spelta) is a type of wheat and botanically closely related to common wheat (Triticum aestivum).
Gluten-free bread mixes
