Bread stamp flower

Bread stamp flower

Breads baked in their own oven deserve a great surface texture! The stamp can be used for all kinds of doughs, so you can refine a large Valais rye bread or even a slightly larger Weggli with a beautiful pattern. After a short resting time, the dough pieces can then be baked. You have never had such beautiful and delicious breads!

Bread stamp - application

Large Weggli, 6 pieces

500 g white flour

8 g fresh yeast

320 g buttermilk or milk water

60 g butter

10 g salt

5 g sugar

1 egg

1 egg yolk

1 pinch salt

2 pinches sugar

Mix the flour and yeast with the butter and buttermilk or half water and half milk. After about 2 minutes, add the salt and sugar and knead for about 10 minutes at medium or high speed in a food processor.

Let the dough rest for about an hour in a lightly oiled bowl covered with a dough plastic. Then divide the dough with the help of a dough or metal horn into about 6 pieces and shape them into small balls. These are placed on a tray, flattened nicely, covered with a dough plastic and left at room temperature for about 45 minutes.

Now take the dough stamp to hand. Hold the punch briefly in a little flour, so it does not stick to the dough. Then press the dough pusher firmly into the rolls. The dough should not be pierced all the way through, of course, but press too little here and the pattern will disappear again during baking. Then cover the rolls again with the dough plastic and let them proof for another hour in a warm place.

Whisk the whole egg with the egg yolk, salt and sugar. The best way to make the ice cream spread is to make it the day before and refrigerate it overnight. Use a brush to spread the ice cream on the buns. Then place the Weggli in the oven preheated to 220 °C top and bottom heat. If necessary, a little water can be sprayed into the hot oven, so that some steam develops and the buns remain very pliable. After 10 to 15 minutes the Weggli are golden brown and can be wrapped in a clean kitchen towel. This way they stay fresh longer and keep their softness. Once they have cooled down, they are best stored in a bread bag or frozen well wrapped. In this way, they can still be enjoyed after three to four days or after up to two months.