This one is a recipe I found on  Herzlieb and I was enthusiastic. I did a few christmas modifications though to make it fit into the advent.

 

Time needed: 20 minutes (without cooling times)
Baking time: 50 – 60 minutes at 200 °C (upper and lower heat)

 

 

Ingredients:

  • 500 ml lukewarm water
  • 1 Tsp glucose
  • 500 g whole wheat flour (e.g.spelt or wheat)
  • 1/2 cube of yeast
  • 2 Tsp salt
  • 1-2 Tbsp vinegar
  • christmas spices (e.g. by Dr. Oetker)
Tool:
  • handheld mixer with kneading stirrers
  • Baking dish (box)
  • Wire whisk
Preparations:

Put the yeast into a bowl and add water and glucose. Now mix them using the whisk until the yeast is fully dissolved.

Now add vinegar and  tablespoons of flour to your yeast mix and let it rest for about 10 minutes. If you own a Thermomix (or similar kitchen aid) I suggest you let it rest at 36°C, because yeast is most effective at 37°C.

After it has rested, add the remaining flour, spices and salt to your mixture and knead it thoroughly. Your dough is going o be very wet! This is intentional and required, so it can rise properly and your bread will be fluffy and moist.

Once you’re done kneading, fill it into your baking dish and put it in a warm place, covered by a kitchen cloth. A heater usually does the job. Have the yeats work for at least 40 minutes. If your dish isn’t filled to the brim with risen dough yet, you can let it rest up to 2 hours. After that, you should put it into the oven either way.

Bake your bread at 200°C upper and lower heat for 50-60 minutes.

Your bread is done once poking it doesn’t leave remainders of dough on your spit.

Let your bread cool fully down before you take it out of the dish, it’s going to be easier this way.

 

Fructoseintoleranz Fructoseintoleranz


 

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