30 minutes (4 hours including uplift)
4 dl water
3 tsp honey
2 tsp salt
50 g 05 Maskmel Smoke malt
450 g Wheat flour (preferably Manitobamel or other flour high in protein)
Start by dissolving the yeast in cold water. Then stir together the honey, salt and mask flour.
Add the wheat flour little by little - the dough should be soft and supple, but may well be to the wet side.
Let the dough rise on the kitchen table for a minimum of 3-4 hours - much like overnight, here the taste develops best.
When the dough is raised finished, the dough is formed on a flour-sprinkled table. You form a real flute by pressing the dough a bit flat and folding the sides over each other. Then you press the ends of the folded dough flat and fold it slightly over the bread. Now you roll it round with your hands and press it flat once more, with a folding of the sides over each other. Finally, roll until the dough is the right length and thickness and places it on baking paper. Turn the oven on 225 degrees hot air.
When the oven is hot, brush the bread with beaten egg and bake for 20 minutes.
Remove the bread and let it cool slightly before enjoying it as an accessory for your dinner.