For this month's BreadBakingDay, Melissa has asked for breakfast breads.
I often make this dough with various fillings and in various shapes. Incredible, but the first batch can be eaten about half an hour after beginning the preparation, so it's just ideal for a delicious Sunday breakfast.
For the dough:
- 250 ml warm milk, or water
- 35 g fresh yeast
- 1 tablespoon honey, or unrefined cane sugar
- 150 ml sunflower oil
- 1 egg, or 1 tablespoon ground flax seeds mixed with 50 ml hot water
- 1 pinch salt
- 500 g wholemeal flour
- 7 g baking powder
- sweet version: sunflower oil to smear the dough, dark cocoa powder or ground cinnamon and unrefined cane sugar to taste
- savoury version: cca. 2 tablespoon sour cream to spread on the dough, and plenty of ground cheese
- (and the variations are endless: I'm planning to try it with ground walnuts, ground poppy seeds, ajvar, etc.)
- Turn on the oven and pre-heat it to 180 degrees Celsius.
- Put the honey into the lukewarm milk (or water), then crumble the yeast in it. A few minutes later add the other ingredients as well, and knead until you get a soft, homogeneous dough. (Add some more water or flour, if necessary.)
- Halve the dough and roll it out into a rectangular shape.
- Sprinkle the filling on it and roll up. (I always make one half with sweet and the other half with savoury filling.)
- Cut into trapezoids. With the broad side down, put them on a lightly greased baking tin, and press the top.
- Bake for cca. 15 minutes.
- Prepare the other half of the dough in the same manner.
- Serve with your favourite morning drink and enjoy.