Summary

Ingredients

• 350 g wheat flour type 1050
• 150 g spelled flour type 812
• 1 cube yeast
• 1 teaspoon sugar
• Water, lukewarm, 4 - 5 tablespoon
• 2 teaspoons, leveled salt
• some pepper
• 150 ml water, lukewarm
• 150 ml milk, lukewarm
• Oil, 3 - 4 tablespoon

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Instructions

1. Sift the flour into a bowl and make a well in the middle. Crumble in the fresh yeast. Pour the sugar and 4 - 5 tablespoons of lukewarm water (not hot) over it and stir gently with a spoon to form a yeast paste. Scatter some flour from the edge, then cover everything and let stand in a warm place for about 15 minutes.
2. Mix the milk and water. Add salt, pepper and oil around the yeast porridge to the flour. Add the lukewarm liquid and stir everything into a bread dough. Now work the dough further by hand. Add enough flour to make a smooth bread dough. Let the dough rise until it has visibly enlarged.
3. Now knead the dough again. Now form 2 small loaves of bread or 1 large loaf, you can also form baguettes or put the dough in proofing baskets. Let the dough rise for another 20 minutes.
4. Preheat the oven to 220 ° C.
5. Just before inserting the bread, brush it with lukewarm water and cut into the surface with a sharp knife. You can also sprinkle the bread with flour or caraway seeds.
6. Bake the bread at 220 ° C for 15 minutes, then turn the oven temperature back to 190 ° C and bake the bread for another 25 - 30 minutes.