John Myers
Contents
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Ingredients
- 150 g Spelt flour type 630
- 350 g Wheat flour type 550
- 1 cube Fresh yeast
- 16 g Baking malt
- 200 g Natural yoghurt
- 16 g Salt
- 3 tbsp Extra virgin olive oil
- 50 g Smoked bacon
- 1 Onion
Instructions
- Peel the onion, dice the bacon and onion and first leave out the bacon in a pan and then fry the onion in this fat.
- Heat the yoghurt slightly and dissolve the yeast in it in a large bowl.
- Weigh in the types of flour, baking malt and salt and knead everything together.
- Add the olive oil and the bacon and onion mixture. Now start kneading. This must take at least 10 minutes. The batter should be smooth, shiny, and peel away from the bowl wall. Possibly add a little flour if the dough is too mushy.
- Now cover the dough and let it rise in a warm place until its volume has doubled.
- Line a bread pan with baking paper and pour in the dough that has been kneaded together again.
- Make a cut, cover with a warm, damp cloth and let rise again.
- Preheat the pipe to 260 degrees, slide a baking sheet onto the bottom rail.
- Turn the temperature back to 210 degrees, brush or spray the baked bread with salted water and immediately put it into the hot pipe. At the same time pour COLD water onto the hot baking sheet and immediately close the pipe
- Approx. Bake for 45 minutes. After removing, let cool on a wire rack. If you leave it in the mold or put it on a board, the bread starts to sweat and becomes moist and soft on the bottom.
Nutrition
Serving: 100gCalories: 262kcalCarbohydrates: 3.1gProtein: 2.4gFat: 26.9g
