Festive Milk Bread "Lamb"

This fluffy and aromatic milk bread is the perfect addition to any festive table. The combination of organic whole grain einkorn flour, organic whole wheat flour, and natural Type 1150 wheat flour EkoSem, all stone-ground, provides a rich flavor and valuable nutrients. The specific cold proofing in the refrigerator allows the dough to develop a complex aroma and perfect texture.

Ingredients:

• 200 grams organic whole grain einkorn flour EkoSem

• 200 grams organic whole wheat flour EkoSem

• 200 grams natural Type 1150 wheat flour EkoSem

• 400 ml fresh cow's milk (warm)

• 20 grams fresh yeast

• 7 grams salt

• Butter (for greasing)

• 2 black peppercorns (for eyes)

Instructions:

1. Kneading: In a large bowl, mix the three types of flour with salt and stir well. In a separate bowl, dissolve the yeast in warm milk. Add the liquid to the flour and knead into a soft dough, adding a little more flour if necessary.

2. Shaping the "Lamb": In a 40x30 cm baking pan, lined with parchment paper, start arranging walnut-sized dough balls to form the body.

   • Legs and ears: Roll out a total of six small balls into strands – four for the legs and two for the ears.

   • Head: Form a larger ball for the head and place the peppercorns for eyes. Optionally, add three small balls above the head as a decorative wreath.

3. Cold proofing: Cover the pan with a towel and place it in the refrigerator for 7–8 hours. Before baking, remove the bread and let it sit at room temperature for one hour.

4. Baking: Bake on a middle rack in a preheated oven at 180°C for about 35–40 minutes.

5. Finish: After removing the baked bread, generously brush it with butter and cover it with a towel to soften.

Enjoy!