Swiss Style Wheat Bread Snail
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, type 1050
- 1 cube yeast
- 1 tablespoon honey
- 275 ml water, lukewarm
- 1 teaspoon, heaped salt
- 1 tablespoon oil, neutral
Print Recipe
Pin Recipe Instructions
- Put the flour with the salt in a mixing bowl, mix and make a well.
- Dissolve the yeast and honey in the lukewarm water. (Wet the spoon with water, then the honey comes off the spoon better) Pour the yeast mixture into the well and mix a soft pre-dough with some of the flour, cover and let rise for about 15 minutes at room temperature.
- Add the oil and knead with the dough hook on the highest setting for about 3 minutes until the dough loosens from the edge of the bowl.
- Heat the oven to 50 ° C.
- Knead the dough well again on baking paper and then shape it into an approx. 50 cm long roll that tapers at one point. Roll up into a snail with the thick end towards the middle. Put the baking paper on a baking sheet in the oven.
- Switch off the oven! Flour the blank and DO NOT leave it covered for about 20-25 minutes.
- Take out the tray. Preheat the oven:
- Electric stove: 10 minutes 250 ° C, then 30 minutes 200 ° C
- Hot air: 10 minutes 190 ° C, then 30 minutes 170 ° C
- Gas stove: 10 minutes, level 5-6, then 30 minutes, level 2-3
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