Stick bread dough

Ingredients for 1 servings:

• 400 g flour, type 405 (wheat or spelt)
• 30 g yeast or 1 sachet of dry yeast
• 1 tbsp sugar or honey/beet syrup/maple syrup
• 300 ml water or milk (warm!!!)
• 1 tsp salt
• 2 tbsp oil (olive oil/sunflower oil but also butter/margarine possible)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

also called stick dough

With fresh yeast: Put the flour in a bowl, make a small well and crumble the yeast into it. Pour the lukewarm water into the well and stir gently. Cover with a cloth and let it rise in a warm place (20 to 25°C) for about 10 minutes. Or with dry yeast (quick version): Put the flour, sugar and dry yeast in a bowl. Add the salt (and maybe 1 tablespoon of vinegar; this is a matter of taste), mix everything with the water and knead into a dough. Then let the dough rise in the bowl for about 15 minutes in a warm place (19-25°C) and knead briefly again. For use as stick bread dough: With the specified amount of water, the dough has the consistency required for baking on a stick grill. If the dough is still too soft, you can add more flour while kneading until it is firm enough. Spread half a handful of flour into the bowl and tear out a sufficient amount of dough, place it back into the bowl and dust it with flour, turning it several times until the dough ball no longer sticks to your hands (rub your hands with oil and dust them with flour beforehand).