LEAVEN BAKERY PRODUCTS
Scrolls (filled with sauerkraut)
600 g of organic wholemeal wheat smooth flour (spelt, winter crop…)
Up to 150 g of wheat flour can be replaced by rye-, barley-, oat- or buckwheat
200 g of ripe leaven
270 – 300 ml of milk (plant milk)
6 g of sea salt
100 – 150 g of olive oil or butter
1 handful of freshly chopped parsley
1 spoon of dried thyme
600 g of sauerkraut cut into strips
2 spoons of coarsely ground caraway (to sprinkle on the top)
1 egg to spread on the top
First we mix leaven with milk, next we add flour, salt, oil / butter, spices and we make smooth dough. We
let it rise in the bread maker for about 1 – 1½ hours at 28 °C, then we knead it shortly again and leave it
in the bread maker to rise for 1½ hours again.
We roll out the well risen dough to get a large, flat plate. We put the squeezed sauerkraut on it. We brush
the edges of the dough with whipped egg and make a big roll. Then we slice the roll and put the slices
onto a baking tray (covered with baking paper), brush their surfaces with whipped egg and sprinkle with
grounded caraway. We let the scrolls rise a little on the baking tray and then we put them into the oven.
We bake them for about 25 minutes at 170°.
Baguettes
The same dough may be used to make small baguettes (without sauerkraut) too. It is possible to add
sunflower seeds, ground flax seeds etc. The best spice for baguettes is finely / coarsely ground caraway.
We can sprinkle the baguette surface with caraway or sesame.
It is possible to bake the baguettes directly in the bread maker
(using special forms) for 10 minutes at 160 °C and then for 15
minutes at 130 – 150 °C. We stick a roasting thermometer
(with a measuring metal needle) into a baguette and measure
the temperature inside. If it reaches 90°C,
we finish baking.
Pizza, buns...
The dough for baguettes
can also be used to bake
delicious pizza, rolls and
other pastries.
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