A cake recipe for all foodies:
1 packet of sourdough dried or fresh 1-2 tbsp. tbsp. barley malt 1-2 tbsp. tbsp. salt water as needed (lukewarm, usually repeated another 1/2 to 0, 75 liters)
3-4 cups of grains (to taste: linseed, sunflower seeds, sesame seeds, pumpkin seeds, hazelnuts, etc.) 2-3 cups of three-grain or oat flakes, caraway seeds, cardamom, cinnamon, spices, etc.)
caraway, cardamom, cumin, fennel, clove, anise fennel etc.
Knead the ingredients into a dough (it can be a little bit more liquid, then it ‘works’ better) and leave it covered with a wet tea towel in the stove at 50 °C or lowest heat for half an hour. Knead the dough and let it rise again, covered, for at least 1 hour (the more often and the longer the dough rises, the fluffier it will be when baked). Later knead in the grains and fried onions. If the dough is too thin, just knead in more flour. Slide the dough out of the baking bowl onto a floured surface and knead the dough heartily with your hands repeatedly. Knead in the flakes as you go (if you do this with the dough hook, they will be ground up). For rolls, divide the dough, form balls and place them on a greased baking tray. If you want you can also brush them with a little bit of lukewarm water and press them into grains. This gives a nicer look, but it always fills up the bread box! For bread, divide the dough in half and place each in a greased K