Whole wheat stick with lard

Ingredients for 1 servings:

• 500 g wheat flour (wholemeal)
• 350 ml water, lukewarm
• ½ cube of yeast, fresh
• 50 g lard, also with cracklings and/or herbs
• 1 tsp, heaped salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

a bread for a savory topping

Crumble the yeast into the measuring jug with the lukewarm water and dissolve it with a fork. Also use a fork to break up the lard into smaller lumps. Put the flour, salt and yeast mixture into a sealable bowl and knead with the dough hook of a mixer on high for about 3 minutes until the dough pulls away from the sides of the bowl. Close the bowl and let the dough rise for about 30 minutes, by which time it will have doubled in size. Knead the dough again well on a floured work surface and shape into 2 logs, cut each diagonally 1 cm deep and make 4 cuts. Cover with a cloth and let rise for another 30 minutes until the dough has noticeably doubled in size. In the meantime, preheat the oven: electric oven: 200°C, fan oven 170°C, gas oven: mark 2-3. Bake on the middle rack for about 30-35 minutes. If you use unseasoned lard, you can modify the bread as follows: Ham bread: 100 g smoked ham, diced Caraway bread: 6 tsp whole caraway seeds Onion bread: 30-40 g roasted onions Pepper bread: 2-4 tsp coarsely ground pepper Process these respective ingredients using the kneading process.