Bread or rolls dough recipe
- 700 g plain flour (900 g if you do not use any oatmeal nor spelt bran) + some when kneading and rolling
- 150 g oatmeal (optional, but makes it jummy)
- 100 g spelt bran (optional, but gives the necessary healthy touch and is delicious)
- 2 Tbsp melted butter/lard or vegetable oil plus some to grease the sheet or baking pan and brush the rolls from the inside
- 3 tsp salt
- 1 egg (separate yolk and white)
- 0.5 tsp of sugar
- 20-25 g yeast or one pack active dry yeast
- 0.8-1 litre lukewarm milk/ water or a mixture of these two (my personal choice is milk)
- The main ingredient is time and patience. The dough has to rise twice for 1-1.5 hours each time
- grated cheese (I used smoked semi-hard Trappista and Emmental mix. You can have Gouda or any other type of similar cheese.) about 0.5kg
- baking chocolate
- Pesto etc.
1) Put some (0.1 litre) warm water/milk in a small bowl, add the sugar and mix.Then add the yeast in small crumbs, mix and let it stand until foamy.
2) In a large bowl add the flour, oatmeal, spelt bran, the melted butter/lard, the salt and the egg yolk and mix until uniformly crumby.
3) Add the yeast and warm milk/water in several steps while mixing it until it forms a smooth dough that does not stick to the sides of the bowl. If it's too soft add some more flour. Cover and let it rise in a warm place until doubled in size. (In summer put it on the sun, in winter on the radiator, or in the oven max 45 Co)
4) Put the dough on a lightly plain floured surface, divide into two and and knead each half over again. Take the first half and make buns, from the other half rolls, or bread.
Forming the rolls