This is how you bake 12 pieces of spelt bread or one spelt braided bread:
- Take out the small bag with the fairy flowers and put them aside. Open the freshness seal and put the baking mixture in a big bowl.
- Classic version: Slightly warm up 300 ml milk (see milk line in can) and 80g butter in a pot until the butter liquefies. Let it cool until lukewarm and stir in one egg.
Vegan version: Slightly warm up 300 ml oat drink (see milk line in can) and 80g vegetable fat in a pot until the fat liquefies. Let it cool until lukewarm.
- Add the lukewarm milk-mix to the baking mixture and knead it around 4 minutes with your hands, with the food processor or the Thermomix.
- Let the dough rest covered for about 30-60 minutes in a bowl in a warm place (ca 24°).
- Tip: The longer the dough rests, the better it rises! It should rise to twice the height!
- Knead the dough and bring it into your desired shape (e.g. form 12 small balls or braid a yeast bread). Put it on a baking tray, with baking paper put onto it beforehand.
- Tip: some flour helps with the shaping.
- In the case of rolls, incise the balls with a sharp knife or with a pair of scissors.
- Classic version: Spread the yolk-milk-mix (1 tbsp milk & 1 yolk) after shaping on the pastry and cover it with transparent film.
Vegan version: Cover it with transparent film. Then let the dough rest for 20-30 minutes in a warm place.
- Classic version: Spread the yolk-milk-mix on the braided bread again.
Vegan version: spread some water on the braided bread.
- Sprinkle the pastry with the fairy flowers provided. Turn down the oven to 180°C and let it bake for about 15-20 minutes (rolls) or about 25 minutes (braided bread). Take the braided bread or the rolls off the baking tray and let it cool for 10 minutes.
Preparation time: 20 min
Time in total: 2 h 30 min
Spelt flour, sugar, vanilla sugar (sugar, Tahiti vanilla) salt, lollipop (Demerara raw cane sugar, beet sugar, Tahiti vanilla, raspberry fruit powder 100% sheer, lemon peel, Tonkabean), dry baking yeast, lemon powder, hibiscus powder, cornflower blossoms, sugar crystals, flour treatment agents: ascorbic acid