Here for you an amazing breakfast! Rye bread and sugar free ginger pear jam is an excellent breakfast or snack, it is helpful to take under control the blood sugar levels and is a source of energy, vitamins and mineral salts. And the pinch of ginger gives scent and freshness, makes the jam a little spicy and has powerful anti-inflammatory and digestive properties. What are you waiting for? Prepare with us this amazing recipe!
Ingredients
Ingredients for rye bread
130 g of spelt flour
100 g of durum wheat flour
150 g of rye flour
120 g of whole grain rye flour
12 g of fresh brewer’s yeast
1 tablespoon of fine ground sea salt
Extra virgin olive oil
350 ml of water
1 teaspoon of honey
Ingredients for the pear jam
1 kg of pears without peel and core
1 apple without peel and core
2 cm of fresh ginger root
1/2 lemon
Rye bread
Dissolve the yeast in 350 ml of lukewarm water and add a teaspoon of honey, stir well. Mix the flours and pour the water with the yeast. Add a tablespoon of extra virgin olive oil and knead the dough. Add now the salt and keep on kneading. Put the dough in a bowl and let it rise for about an hour in a warm place. Take again the dough and make stretch and fold, this means that you should stretch the dough and fold it on itself a couple of times by adding flour if necessary. Put the dough in a plumcake mold covered with baking paper and let it rise for two hours in a warm place. After this time bake in the oven at 180° for 33 minutes, and the bread is ready!
Pear jam
Cut pears and apple into small pieces and put them in a pot. Add the lemon juice and cook on a low heat for 20 minutes, remove then from the heat. Blend the fruit with an electric mixer until you obtain a purée. Bring the jam again on the heat and cook for 15 minutes, finally add the grated ginger root and cook for about 5 minutes. Pour the jam in sterilized jars, close and flip them upside down for about 5 minutes. Flip the jars back over and wait until the lids pop. Jam is ready, it can be kept in a cool and dry place, if open keep it in the fridge for no more than a week, for this reason it is better to pour jam in small jars of 125 ml.
