Crumble the yeast into a cup. Add the salt and water and dissolve the yeast while stirring. Let stand for 15 minutes. Melt the butter and clarified butter and allow to cool slightly again. Mix the spelled flour, wheat flour, sugar and raisins. Add the egg, fat, yeast water, cream, and water to the flour mixture and make a nice smooth, plump (feels like an earlobe) yeast dough. Let rise to double size. Line a baking sheet with parchment paper. Knead the dough briefly again, shape it into a ball, and place the end down on the baking sheet. Pick out the raisins that come out of the top of the dough (they burn during baking and become bitter). Cover and let rise again by 1/3. Preheat the oven to 175 degrees top / bottom heat, bake the bread until it is light brown (30 minutes + 10 minutes post-heating). Caution: The surface does not become bread-like, but remains relatively elastic. Tip 1: If you like it spicier, mix 1/2 to 1 teaspoon of ground anise into the dough. Tip 2: Instead of a whole bread you can also shape / grind Easter rolls (100 g dough weight each) - baking time approx. 20 minutes + 10 minutes of post-heating. The bread rolls taste best when they are lukewarm with butter. Note for all food combining: Since a total of 500 g flour is used, a whole egg is allowed and does not disturb the balance of the food combining!
Ingredients
Print Recipe
Pin Recipe