Argentinean spice bread

Argentinean spice bread
Quantity Ingredient
500 g Wheat Flour Type 405
42 g Yeast
0,4 l Milk
0,5 Chilli pod
2 tsp Sea Salt
Ground caraway seed

Argentinean spice bread tastes particularly good after 1 to 2 days when the spices have fully developed their aroma. Press a depression into the middle of the flour. Add fresh yeast to the well. Warm the milk lukewarm. Add some milk to the yeast. Dissolve the yeast in the milk. Mix with a little flour to a pre-dough. Dust the pre-dough with a little flour. Leave to rise covered for 15 minutes. Finely chop garlic and cored chilli pepper. Add garlic, chilli, salt and 1 teaspoon ground caraway seeds to the pre-dough. Knead with the remaining flour. Add only enough milk to create a smooth dough that easily separates from the edge of the bowl. Cover and leave to rise for 30 minutes. Preheat baking oven to 200° C. Form Argentinean spice bread into an oblong loaf. Place on a tray covered with baking paper. Make a slight incision lengthwise. Bake on the middle rack for 40 to 50 minutes. Argentinean spice bread is ready when you knock your knuckle on the bottom of the bread and it sounds hollow. Argentinean spice let the bread cool on a grill.

Servings: 15, Difficulty: 
Preparation time: 15 minutes, Total duration: 2 hours

All data per serving:
134 kcal
25 g
5 g
1 g

(C)opyright by Marions Kochbuch