poddus

🫘❤️🐁

---

Stockbrot

Makes 12-16 Servings

sticks should be on the thicker side, > 10 mm diameter. round wood (beech/buche) can be purchased at the hardware store, 14 mm x 1 m is a good size.

Ingredients

• 800 g whole wheat flour
• yeast, 42 g (1 cube) fresh or 6-7 g active dry
• 16 g salt
• 20 g honey or sugar beet syrup
• 100 g greek joghurt (10 % fat)
• 350 ml warm water

Preparation

• weigh out flour, then take about 2 tablespoons worth in a small bowl, mix in yeast and some of the warm water. let rest to proof.
• combine flour, salt, water, honey, and oil in a big bowl and knead into a smooth dough (if using coarse salt first dissolve into water).
• let rise as needed, at least for one bulk fermentation.
• quarter and third for 12 portions. roll each piece into a long strip, 30-40 cm long.
• wrap the dough around a stick, making sure to press the dough onto itself and the stick at the top and bottom of the spiral
• hold over fire until fully baked, about 10 minutes.
• when taken off the sticks, the bread can be filled with cheese and sausage. alternatively sprinkle cinnamon sugar into center.