Wholemeal spelt bread with cream cheese
250 g Cream cheese
1 tsp Baking powder
75 g Sultanas Bakers@Home
1 tsp Ground cinnamon
Mix all ingredients (excluding raisins, fruit and nut mix) for 5 minutes.
Gently knead the raisins and nut and fruit mix until they are evenly distributed through the dough.
Preheat the oven to 220 degrees.
Place the dough in the baking tin and let it rest for 15 minutes under a damp dough cloth.
Place the baking pan in the middle of the oven and bake the bread at 220 degrees for 30 minutes
Let the bread cool on a wire rack