Summary

Ingredients

• 400 g flour, type 405 (wheat or spelled)
• 30 g yeast or 1 ba dry yeast
• 1 tablespoon sugar or honey / beet syrup / maple syrup
• 300 ml water or milk (warm !!!)
• 1 teaspoon salt
• 2 tablespoon oil, olive oil / sunflower oil but also butter / margarine possible)

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Instructions

1. With fresh yeast: Put the flour in a bowl, form a small hollow in which the yeast is crumbled. Pour the lukewarm water into the well and stir gently. Cover with a cloth and then let rise in a warm place (20 to 25C) for about 10 minutes.
2. Or with dry yeast (quick version): Put flour, sugar and dry yeast in a bowl.
3. Add the salt (and possibly 1 tablespoon of vinegar; it`s a matter of taste), mix everything with the water and knead into a dough. Then put the dough in the bowl for about 15 minutes. Let rise in a warm place (19-25C) and knead again briefly.
4. For use as stick bread dough:
5. With the specified amount of water, the dough has the firmness required for baking with the stick grill. If the dough is still too soft, flour can be added while kneading until it is firm enough.
6. Spread half a handful of flour in the dough bowl and pluck out a sufficient amount of dough and place it back in the bowl and dust it all over with flour, turning it several times, until the ball of dough no longer sticks to the hands (rub hands with oil beforehand and with flour pollinate)