School farm stick bread

Ingredients for 1 servings:

• 3 kg flour, more if needed
• 1,740 ml water, lukewarm
• 60 g salt
• 60 g oil
• 1 cube of fresh yeast

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

simple and lactose-free

First, mix the yeast with the lukewarm water until completely dissolved. Then add the flour, salt, and oil, and knead into a firm dough. If the dough is too sticky, add a little more flour. Cover the dough and let it rise for a while at room temperature. If you won’t be using the dough until later, you can also leave it in the refrigerator to prevent it from rising too much. To make the stick bread, divide the dough into pieces and shape them into a long snake. Wrap the dough around a straight stick and hold it over the embers (it’s important to cook the stick bread over the embers; it will just burn in the flames!). Turn the stick bread regularly. When the dough has a nice color, sounds hollow when tapped, and comes away from the stick easily, it’s ready. If the dough is still sticking to the stick, cook it over the embers for a few more minutes.