Mares with Robert – Wheat sourdough

Ingredients for 1 servings:

• 400 g sourdough (Robert wheat sourdough, TA 300)
• 500 g wheat flour (type 550)
• 100 g butter, soft
• 2 eggs
• 1 tsp, heaped salt
• 2 tbsp honey
• 5 g yeast, fresh (if you like)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

The perfect Sunday bread, soft inside and crispy outside, versatile

Place all ingredients in a mixing bowl and knead with a dough hook for about 10 minutes until you have a smooth, homogeneous dough. Let it rest for 30 minutes. Then knead the dough again briefly, shape it into an oblong loaf and place it in a loaf pan. Let it rise in a warm place for about 1 1/2 to 2 hours. In the meantime, preheat the oven to 200 degrees Celsius, put the Stuten in, and spray the oven walls with a watering can. After 10 minutes, turn the temperature down to 180 degrees Celsius and bake for a further 40 minutes. Cover with aluminum foil if the top of the Stuten gets too brown. My Stuten recipe is not sweet, as it is intended to be a bread for all toppings. You can vary the recipe according to taste, e.g. with a little sugar and raisins or other dried fruit.