Swabian Briegel

Ingredients for 1 servings:

• 400 g wheat flour type 405
• 100 g spelt flour type 630
• 20 g yeast
• 1 tsp sugar
• 1 tsp salt
• 300 ml water, lukewarm
• n. B. Salt, coarse
• possibly caraway

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

makes 4 pieces

First, crumble the yeast into a small bowl and let it rise with a little water and a teaspoon of sugar for about 10-15 minutes. In the meantime, add the remaining ingredients to a mixing bowl. Add the risen yeast to the remaining ingredients and knead the dough with a mixer (dough hook) until it pulls away from the sides of the bowl (the dough may still be a little sticky). Cover the dough and let it rest in a warm place for about 1 hour. The dough should then roughly double in size. Preheat the oven to 250°C (top/bottom heat). Using a spatula, transfer the dough to a moistened kitchen countertop and, with wet hands, shape it into 6-8 oblong loaves. Place them on a baking sheet lined with baking paper. The dough pieces don’t need to have a smooth surface; they can look a little rustic. Sprinkle with salt and caraway seeds. Bake at 250°C for about 5 minutes, then reduce the temperature to 200°C and bake for another 20 – 25 minutes.