Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 325 g wheat flour type 405
- 175 g wheat flour type 1050
- 0.5 ½ cube yeast
- 1 teaspoon salt
- 325 ml water
- 80 g suar
- 50 g butter
- 50 g almond sticks or chocolate chips can also be omitted entirely
- 120 g raisins
- Butter for greasing
- 1 egg yolk for brushing
- 1 tablespoon cream for brushing
Print Recipe
Pin Recipe Instructions
- Mix the types of flour and make a well in the middle. In it you crumble the yeast. Pour the salt over the yeast and a sip of the appropriate (warm) water. You stir the whole thing in the well until it has mixed a little with the flour and is nice and mushy. Cover and let rise in a warm place for 15 minutes.
- Now add the remaining ingredients and the remaining water and knead everything well. I do it first with the dough hook and then again correctly by hand. Now you put the dough covered in the bowl again for half an hour. After that it has risen nicely. Now knead again and put in the greased baking pan. (Use a medium-sized loaf pan.)
- Score once lengthways in the middle. Whisk the egg yolk with the cream and brush the mares with it; Let it rest for another half an hour.
- In the meantime, let the oven preheat to 200 degrees top / bottom heat.
- Now simply put the mares in the oven, put them on the middle rack and let them bake for 40 minutes.
- After 30 minutes I always cover it with aluminum foil, otherwise it will be too dark for me. Then you can just let it slip out of the mold, cool down on a grid and let it taste good to you.
- Best just to enjoy with butter.
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