| 500g | whole wheat flour |
|---|---|
| 250g | cane sugar |
| 2 tbsp. | baking powder |
| 2 tbsp. | chocolate powder |
| 1 tbsp. | Birnbrotgewürz (pear bread spice mix) |
| 1 tbsp. | cinnamon |
| 1 pinch | salt |
| 3 dl | milk water (half milk / half water) |
| 100g | liquid honey |
| Ingredients icing: | |
| 80g | dark chocolate, crumbled |
| 80g | butter |
| 5-6 tbsp. | water |
| 1 tbsp. | chocolate powder |
| 250g | powdered sugar |
Preparing Magenbrot (ca. 80 pieces)
1. Batter:
Mix all ingredients up until and including the salt in a bowl, make a well. Heat milk water (do not boil), add honey and mix, then pour it into the well. Stir until smooth. Pour the batter onto a baking tray lined with baking paper, spread until 1,5 cm thick. Bake in the middle of the preheated oven at 180°C for 15-20 minutes. Leave to cool, then cut into rectangles of 2 x 4 cm.
2. Icing:
Slowly melt the chocolate and butter with the water. Sift the chocolate powder and powdered sugar and add them, stir until smooth. Place 1/4 of the Magenbrot pieces into a bowl and pour 1/4 of the icing over them. Turn them until all pieces are evenely coated with the icing. Put them on a wire rack and let them dry. Do the same with the remaining pieces of Magenbrot.
Preparation: ca. 50 minutes. Baking: ca. 30 minutes. Leave to cool: ca. 20 minutes. Leave to dry: ca. 1 hour.
