Swiss-style wheat bread roll

Ingredients for 1 servings:

• 500 g wheat flour, type 1050
• 1 cube of yeast
• 1 tbsp honey
• 275 ml water, lukewarm
• 1 tsp, heaped salt
• 1 tbsp oil, neutral

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with honey instead of sugar

Place the flour and salt in a mixing bowl, mix, and make a well in the bowl. Dissolve the yeast and honey in the lukewarm water. (Wet the spoon with water so the honey drips off the spoon more easily.) Pour the yeast mixture into the well and mix with some of the flour to make a soft pre-dough. Cover and let it rise at room temperature for about 15 minutes. Add the oil and knead with the dough hook on high for about 3 minutes, until the dough pulls away from the sides of the bowl. Preheat the oven from 50°C. Knead the dough thoroughly again on a sheet of baking paper, then shape it into a roll about 50 cm long, tapering to a point in one place. Roll it up into a snail shape with the thick end towards the middle. Using the baking paper, place it on a baking tray in the oven. Turn off the oven! Dust the dough with flour and let it rise, uncovered, for about 20-25 minutes. Remove the tray. Preheat the oven: Electric oven: 10 minutes at 250°C, then 30 minutes at 200°C Fan oven: 10 minutes at 190°C, then 30 minutes at 170°C Gas oven: 10 minutes, level 5-6, then 30 minutes at level 2-3