1

Pre-ferment: Mix the water and yeast. Add the flour and mix until smooth. Let sit 1-2 hours at room temperature, then cover and place in the fridge overnight.

2

Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.

3

Dough: Place the flour in a bowl. Add the yeast, milk and egg. Add the pre-ferment and scalded grain and briefly knead into a dough. Add the salt and gently knead into a smooth, wet dough, adding the butter a little at a time. Cover and let rise at room temperature for 4-5 hours or overnight in the fridge, until it has doubled in size, occasionally stretching and folding the dough.

4

Forming: Using a little flour, cut the dough into 12-15 pieces, form into ovals and press flat. Using a knife or special tool made for this purpose, cut 4-5 slits in the dough. Carefully pull the cuts open and place the breads on a parchment-lined baking sheet. Brush with egg and, if desired, sprinkle with caraway or cumin seeds. Let rise briefly.

5

Baking: Bake for 15-20 minutes in the middle of an oven preheated to 200 °C. Remove from the oven and let cool on cooling racks.

Info

Typically there are four cuts made the dough, but you can make more or fewer, depending on personal preference.

Source:

IG Dinkel, Judith Gmür-Stalder