John Myers
Bread / Rolls: Hearty White Bread
The perfect bread / rolls: hearty white bread recipe with a picture and simple step-by-step instructions.
- 1 dice Yeast fresh
- 250 ml Liquid – water or whey
- 200 g Spelled flour type 630
- 200 g Wheat flour type 550
- 100 g Oatmeal, delicate as a blossom
- 20 g Butter
- 15 g Baking malt
- 12 g Salt
- Slightly heat the liquid and dissolve part of the yeast in a mixing bowl.
- Melt the butter in a pan and roast the oatmeal in it until light brown.
- Add flour, baking malt, roasted oat flakes and salt and knead everything well.
- Slowly add the liquid drop by drop until a heavy, non-sticky batter has developed. It is quite possible that you need a little more or less than the specified amount of fluid.
- Now it’s time to knead – knead – knead! At least 10 minutes. The rule here is: the longer, the better the bread will rise.
- Cover the dough and let it rise in a warm place until its volume has roughly doubled.
- Line a loaf pan with foil or baking paper, fill in the dough and cut into it. Cover with a damp, warm cloth and let rise for another 30 minutes.
- Preheat the pipe to 250 degrees and place an empty tray on the bottom rail.
- Spray or brush the bread with salted water and sprinkle a few oat flakes on it.
- Immediately after inserting the bread, pour COLD water onto the hot, empty tray, close the oven immediately and turn the temperature back to 200 degrees. The resulting steam gives the bread a shiny and crispy surface.
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