Little White
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 g yeast, fresh
- 1 teaspoon salt
- 1 teaspoon honey, alternatively sugar
- 350 g spelled flour, type 630 or wheat flour 550
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in 225 ml of lukewarm water using a fork. Add honey or sugar and also dissolve.
- Put the flour in a bowl and make a hollow with a spoon in the middle and pour the water yeast honey mixture into it and cover with a kitchen towel. After about 15 minutes, small bubbles have formed. Put the salt on the dry flour edge. Then knead the dough with the dough hook of the hand mixer or with the help of the food processor. Knead until the dough separates effortlessly from the edge of the bowl and then knead again by hand.
- Return the dough to the bowl and close the bowl with cling film and let rise for about 2 hours until it has doubled.
- Now knead the dough again on baking paper so that the air bubbles are pushed out. If necessary, set aside some flour to work with. Then shape the dough into an elongated loaf of bread. cut the surface diagonally several times with a sharp knife and cover the bread with a slightly damp kitchen towel and let rise for 45 minutes until it has risen well.
- The oven is set to 230 ° C top and bottom heat, convection is not recommended, and a heat-resistant bowl with water is placed on the bottom of the oven. Brush the bread with water, sprinkle with sesame seeds if necessary and bake on the middle rack for about 25 minutes until browned. The bread is baked through if the knocking sounds hollow. Let cool on a wire rack.
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