Swabian Mitschele

Ingredients for 1 servings:

• 1 tsp dry yeast
• 150 g spelt flour type 630
• 140 ml water, lukewarm
• 80 ml milk
• 55 g butter
• 1 tsp sugar
• 2 tsp salt
• 1 packet of dry yeast (leftover from the pre-dough)
• 1 egg(s)
• 350 g wheat flour type 405
• 1 egg(s)
• 2 tbsp cream

Instructions

Working time approx. 45 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 14 minutes; Total time approx. 18 hours 59 minutes

approx. 10 rolls

First, make the pre-dough. To do this, mix the dry yeast with lukewarm water. Then add the flour and stir until a smooth dough forms. Cover the pre-dough airtight and let it rest in the refrigerator for 12-17 hours, or overnight if desired. After the resting time, make the main dough. If you have a bread maker, add all ingredients along with the pre-dough and set it to mix on the long dough program. Then remove the dough and continue processing as described below. Without a bread maker, warm the milk and butter in a small saucepan over low heat. Put the flour and dry yeast in a mixing bowl. Add the warm milk-butter mixture, sugar, salt, and egg to the flour and knead, initially on the lowest speed, then after 5 minutes on the second speed, until you have a smooth dough that no longer sticks to the bowl. Shape the dough into a ball and let it rest in the mixing bowl, covered with a tea towel, for 30 minutes. After the dough has rested, divide the dough into 10 equal pieces and shape them into Mitschele (small loaves) or simple rolls. Cover the formed dough pieces and let them rise for another 20 minutes. Preheat the oven to 190°C (375°F). Brush the Mitschele (small loaves) with the egg and cream mixture, let them rest for another 10 minutes, then brush with the egg and cream mixture again. Score the Mitschele (small loaves) and immediately bake on the middle rack for 12-14 minutes until golden brown.