The last minute bread from the star chef

“Baking does not have to be complex. This delicious spelled flatbread can also start when the guests are already on the way. It only takes a good hour, incubating time and baking.

It is often heard that the many hobby bakers who started with sourdough during the pandemic have long since jumped off. I am also one of them. And before someone asks, of course sourdough has many advantages: it makes the bread, among other things, aromatic, digestible and long -lasting. On a slice of sourdough bread, with a crispy crust and juicy crumb, I don't need a surface, it is a pleasure itself.

In the beginning it was also fun to experiment with long dough and various flours. Not just one, but two sourdough cultures, once rye, once wheat, stored, no lived in my fridge. For the dough, one corner in the apartment was reserved, in which the perfect temperature for incubating time is. The result was not perfect, but delicious and filled me proudly every time. Still, at some point I stopped with it. Sourdough demands a lot: time and planning, because at least the previous day you need to know that you want to bake bread, some recipes require several days of preparation. Baking with sourdough requires precision and willingness to take risks. Every temperature fluctuation affects the dough, especially wheat cultures are bitchy. It was the first to say goodbye, but also the more patient rye-sour dough in his glass in the fridge.

Five-minute breads are advertised on the net, which is a bit cheated

The good news: If you find sourdough too strenuous, you do not have to do without the feeling of happiness that is facing when you get homemade bread out of the oven. This is also faster, spontaneous and uncomplicated. Without a sourdough, you need a different gifts that gives the dough volume, in the cake this is often baking powder or soda, usually yeast with bread.

Yeast does not have a good reputation under Backing-Ultras, but for everyone else, fast bread recipes fill internet forums and blogs. There, load-minute or "5-minute bread" are advertised (whose dough is stirred together in five minutes, but then of course come and of course come and folding times) and so-called "no-knead breads": bread that you don't knead must and for which the dough is often stirred from a few ingredients the day before and let go overnight. But classics such as Focaccia, flatbread and pan bread with yeast can also be implemented quickly. With longer incubating time you need less yeast, which makes bread more digestible.

In the "Without Kneading" category, a recipe also falls that my aunt brought from a cooking course with the star chef Robert Stolz from the restaurant in Plön named after him. My aunt was a virtuoso cook, only she always had huge respect for baking bread. I will never forget how happily she made this spelled flatbread because it tastes so special, but my aunt did not have to fox into the depths of sourdough science. That's why I often bake it, and because it really always succeeds. On the outside it is crispy and fluffy on the inside with beautiful poring, it also tastes wonderfully spicy. You can move it together for dinner in the afternoon because it is ready in a good hour - promised! It fits wonderfully with hummus, actually with everything.

Robert Stolz's recipe can be revealed at this point: 

In a metal or porcelain bowl, stir with a wooden spoon of lukewarm water with a cube of crumbled yeast (42 g), 50 g of sunflower seeds, which are previously on a baking sheet at 170 Grad C roasted until golden brown (it also works in a coated pan), 7 g of cane sugar and 12 g salt, add the finely chopped needles of two branches of rosemary and 450 g spelled flour (Type 630) and stir until a smooth dough ball arises. 

 The dough is covered with 40 g of rapeseed oil and rests in a warm place without a cloth or lid for 30 minutes. Then tilts (the dough is quite fluid, do not let it irritate you!) The dough and oil are tilted on a sheet of baking paper and carefully forms it into a round flatbread. After sprinkling it with 1-2 tablespoons of four-grain flakes, it goes for another ten minutes. 

In the preheated oven at 210 degrees C, you bake the bread for about 25 minutes until it is slightly browned, then let it cool on a grille. If something is left (actually unimaginable), you can freeze it, baked it tastes just as good.

Ingredients for Robert Stolz's spelled flade bread:

- a cube yeast (42 g)

- 12 g salt

- 7 g of cane sugar

- 360 g of warm water

- 450 g spelt flour 630

- 50 g sunflower seeds, roasted

- 2 branches of rosemary, chopped

- 40 g of rapeseed oil

- 1-2 tablespoons of four-grain flakes"