Swabian Knauzenwecken

Ingredients for 4 servings:

• 500 g flour (spelt flour 630)
• 1 tsp salt
• ½ cube of yeast
• ⅛ liter of warm water, up to 250 ml

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes

Sift flour into a bowl, add salt, and dissolve the yeast in the warm water. Slowly add the yeast and water to the bowl as needed and knead well. The dough should no longer stick to the bowl; if it doesn’t, add a little more flour. Place the finished dough in a large bowl with a tight-fitting lid and refrigerate for a few hours. This will allow the dough to rise very slowly and form more consistent air bubbles! You can also make the dough in the evening and leave it in the fridge overnight (use a large bowl!). Then knead the dough well and form slightly oval rolls and place them on a baking sheet (don’t put them too close together!). Let rise for 1 hour, preheat the oven to 250°C, put the baking sheet in, and reduce the temperature to 220-200°C. The Knauzenwecken need about 20-25 minutes in the oven. This specialty is found in Upper Swabia and is loved by everyone. If you make mini Knauzenwecken, they’re great for a party! Have fun trying it out!