Mellis raisin bread with chocolate or almonds

Ingredients for 1 servings:

• 325 g wheat flour type 405
• 175 g wheat flour type 1050
• ½ cube of yeast
• 1 tsp salt
• 325 ml water
• 80 g sugar
• 50 g butter
• 50 g almond sticks or chocolate chips, you can also omit them completely
• 120 g raisins
• Butter for greasing
• 1 egg yolk for brushing
• 1 tbsp cream for spreading

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 45 minutes

Always works

Combine the flours and make a well in the center. Crumble the yeast into it. Sprinkle the salt over the yeast and a splash of the appropriate (warm) water. Stir everything in the well until it’s slightly mixed with the flour and forms a nice paste. Cover and let it rise in a warm place for 15 minutes. Now add the remaining ingredients and the remaining water and knead everything well. I do it first with a dough hook and then again properly by hand. Now place the dough back in the bowl, covered, for half an hour. After that, it will have risen nicely. Knead again and pour it into the greased baking pan. (Use a medium-sized loaf pan.) Score a line lengthwise in the center. Whisk the egg yolk with the cream and brush the bread with it; let it rest for another half hour. In the meantime, preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) top/bottom heat. Now simply slide the Stuten into the oven, onto the middle rack, and bake for 40 minutes. After 30 minutes, I always cover it with aluminum foil, as otherwise it gets too brown. Then you can simply slide it out of the pan, cool on a wire rack, and enjoy. It’s best enjoyed simply with butter.