Bread dough / roll dough

Ingredients for 1 servings:

• 125 g flour (wheat flour)
• 125 g spelt flour
• 125 g flour (whole wheat flour)
• 125 g flour (rye flour)
• 1 packet of dry yeast
• ¼ liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

It’s quick and is suitable for baking bread as well as rolls.

Measure each type of flour and sift it into a bowl. Then add the dried yeast and stir with a spoon to allow the dried yeast to mix with the flour. Now add the water and knead thoroughly, first using a hand mixer fitted with a dough hook. The dough will now be somewhat crumbly. Once all the dough is kneaded, continue kneading it with your hands and then form a ball. Leave this ball in the bowl, cover it, and place it in a warm place (e.g., on the radiator). The dough must now rise. The dough is ready to be used further when a small indentation, created by gently pressing your finger into the dough, immediately disappears. Now shape the dough as desired (loaf pan, oval, roll shape, etc.) and place it on a baking sheet lined with baking paper or wax paper and bake in the oven. The bread or rolls are baked at 200 degrees Celsius until they have reached the desired browning.