Method

In the mixing bowl of your stand mixer (kneader), combine the liquid ingredients with the yeast, salt, honey, and bread spice. Then sift the flour into the mixing bowl and knead everything with the mixer for 15 minutes.

Cover the mixing bowl and let the dough rise for 1.5 hours. After that, shape the dough into a ball and let it rise further in a floured bowl.

Preheat a cast iron pot with a lid (or another ovenproof dish with a lid) at 230°C for 30 minutes. Transfer the bread dough into the pot and make a few slashes on the surface.

Bake for 30 minutes at 200°C with the lid on. Remove the lid and bake for another 25 minutes at 180°C.

Take the bread out of the pot and let it cool on a wire rack before slicing.

Method

Pre-dough:

Mix the flour with water and yeast to form a dough.

Cover with cling film and store in the fridge for about 12 hours (up to 48 hours is possible). 

Main dough:

For the main dough, dissolve the yeast in the water, then mix with the pre-dough and all other ingredients in the stand mixer. Knead slowly for 7 minutes, then quickly for 4 minutes until a smooth dough forms that should pull away from the sides of the bowl.

Let the dough rest on a floured work surface, covered, for 15 minutes.

Divide the dough into pieces of about 60g each and shape them into smooth balls on a floured board.

Let the dough balls rest for 15 minutes, covered with a cloth.

Forming the braids:

Roll each dough ball into a strand and then shape into a braid.

Baking:

Place the braided rolls on a baking tray and let them rise, covered with a cloth, for 15 minutes at 24°C. The rising time depends on the humidity and room temperature.

Brush or spray the rolls with water, dip them in poppy seeds or a poppy seed and salt mixture, and let them rise again for 20 minutes.

Bake with steam in a preheated oven at 250°C.

After 5 minutes, reduce the baking temperature to 230°C. After another 12 minutes, open the oven door briefly to release the steam, and bake the rolls for a final 3 minutes until they are golden brown.

Method

Mixing the dough takes no more than 5 minutes, with a baking time of 40 - 45 minutes.

Pour 350ml of warm water into a bowl, add the sugar and dry yeast. Let it sit briefly while you prepare the other ingredients. Mix in the oats, sunflower seeds, etc., add salt and spices, and stir well.

Grate the apple directly into the mixture, add oil, and stir again. Now, gradually incorporate the flour using your hands or a spoon — it should be easy to mix.

If using oats, amaranth, and quinoa pops, you might need an additional 100ml of water to prevent the dough from being too dry. The dough should be slightly sticky to the touch.

Line a baking tray with parchment paper. Lightly oil your hands and form 9 relatively equal-sized rolls. 

Place the rolls in a cold oven, set it to 190°C with convection. After about 30 minutes, reduce the temperature to 185°C. Depending on your oven, the Vitality Rolls will take about 45 minutes to bake.

Once the rolls are nicely browned, remove them from the oven (using a spatula is best) and let them cool on a wire rack.

Method

Mix all ingredients (except for a handful of seeds) together. This can be easily done with a wooden spoon, then finish by kneading briefly by hand in the bowl. Let the dough rest, covered, in a warm place for one hour.

Grease a loaf pan or line it with parchment paper. Preheat the oven to 200°C.

Transfer the dough into the prepared loaf pan. Bake at 200°C for 10 minutes, then reduce the heat to 175°C and bake for an additional 10–15 minutes.

Remove the loaf pan from the oven, let it cool slightly, then carefully turn the bread out onto a wire rack to cool completely.

Method

Combine all dough ingredients in a stand mixer. Knead on a low setting for 5 minutes and then on a medium setting for another 5 minutes.

Cover the mixing bowl and let the dough rest for 6 hours at room temperature, around 20-25°C. Tip: You can prepare the dough in the evening and process it in the morning.

Turn the dough out onto a lightly floured surface and divide it into three equal parts.

Fold each piece and let them rest covered for 10 minutes.

Roll each piece into a strand, applying pressure from the top rather than from the sides to ensure uniform thickness.

Braid the strands together and place the braid on a baking tray lined with parchment paper.

Mix the egg yolk with milk and brush it over the braid. Let it rest for 30 minutes.

During the last 15 minutes of resting, preheat the oven to 200°C.

Brush the braid again with the egg-milk mixture and sprinkle with coarse sugar.

Once the oven is preheated, place the braid inside and immediately reduce the temperature to 175°C.

Bake for about 30 minutes at 175°C, depending on the oven and the thickness of the braid.

After baking, let the braid cool on a wire rack.