1/2 cube of yeast (fresh; 20 g) 350 ml water (lukewarm) 500 g whole wheat flour (or whole spelled flour) 1 tbsp salt (coated) 1 1/2 tbsp bread spice Preparation: Preheat the oven to 220 ° C hot air or 250 ° C bottom / top heat. Preparation: Place all ingredients in a bowl one after the other. Mix everything with a fork. Do not mix bread dough too liquid, otherwise the bread will become greasy. Let the bread dough rise airtight in a bowl covered with foil in a warm place (approx. 30-60 minutes) until it has increased by at least half. If yogurt, curd cheese or buttermilk is added, the walking time is extended by a few hours. When the bread dough has risen well, take it out of the bowl with a dough card and spread it in a box or on a tray. Brush with water, milk or egg white and bake for about 12 minutes. Then turn the baking temperature back to 180 ° C hot air or 200 ° C lower / upper heat and bake the bread (approx. 40-50 minutes) until it sounds hollow when tapped on it. After baking, put the bread on a wire rack immediately. If it remains on the sheet, the crust becomes soft.
Truffle spread
Beat 100g butter until frothy, fold in 150g ricotta and refine with salt, pepper, fresh truffle and truffle oil.