Plum cake with red grain wheat

Ingredients for 1 servings:

• 100 g whole wheat flour from red grain wheat, an ancient wheat
• 100 g wheat flour, light, Tipo 00 or Type 405
• ½ bag(s) of dry yeast
• 1 tbsp, heaped sugar
• 1 tbsp oil, neutral
• 1 pinch of salt
• 150 ml water, lukewarm
• breadcrumbs
• 15 plums
• 1 tbsp sugar, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 15 minutes

Simple yeast dough, light and fluffy

For this first yeast cake made with red grain wheat, an ancient wheat variety, I initially used only half red grain wheat, and the rest was pizza flour. The result was light and fluffy. Knead all the dough ingredients together for about 5 minutes. Either with the dough hook of a mixer or in a food processor. Let the dough rise in a covered bowl in a warm place until it has doubled in size; this takes 1-2 hours. Or, as I did, prepare the dough the evening before and let it rise overnight in the refrigerator. Lightly grease a 26 cm round pan with oil. I use a piece of paper towel for this. Wash the plums and dry them. Knead the risen dough briefly by hand again, then roll it out on a floured surface to about 6 mm thick, slightly larger than the pan. Place it in the pan and press the dough up the edges by about 2 cm. If necessary, sprinkle the base with a little breadcrumbs to prevent the plums from becoming soggy later. Then cut a cross in the top and bottom of each plum, then slice vertically, remove the stones, and bend the plums open. Place the plums, inside out, slightly overlapping, on the dough. Let rise in a warm place for another half hour. This is best done in an oven heated to just 25 degrees Celsius. Then preheat the oven to 200 degrees Celsius, place the cake in the oven, and bake for about 25 minutes. Sprinkle the slightly cooled plum cake with sugar. Serve with or without cream.