Dinkelbrötchen

• 450 g white spelt flour (German type 630)
• 150 g whole spelt flour
• 1 teaspoon Zuckerrübensirup 
• 400 ml milk, lukewarm
• 11 g salt
• 2 tablespoon rapeseed oil
• 7 g dry yeast (15 g fresh)
• Sunflour seeds (optional)

Mix the flours. Mix the yeast into the milk and Zuckerrübensirup and then mix into flour mixture. Add salt and rapeseed oil and knead into an elastic dough (~8-10 minutes using stand mixer with hood attachment). Tranfer dough to an oiled bowl, cover with cling wrap and let rise until ~doubled in bulk. Lightly knead to remove air. Divide into 11 equally sized balls (~90-95 g each). Shape into Brötchen and place onto baking sheet lined with baking paper. If desired, brush surface with water and dip into sunflower seeds. Alternatively, sprinkle with spelt flour. Let rise 20-30 minutes. If you covered in sunflower seeds, brush surface with water again, and bake 10 minutes in preheated oven at 225°C (210°C fan assisted). Then lower temperture by 15°C, and bake an additional 10-15 minutes until done. Brötchen freeze well. To reheat, bake for 10-12 minutes at 200-210°C (fan assisted).

Source.

Weizenmischbrot/Kübiskernbrötchen

Sourdough

• 22 g starter
• 210 g whole rye flour
• 175 ml water (28°C)

Dough

• 550 g strong bread flour (Type 550)
• 390 g "dark" wheat flour (Type 1050)
• 50 g dark rye flour (Type 1150)
• 10 g dry yeast
• 610 g water (26°C)
• 20 g salt
• some oil for the bowl

 Mix the ingredients for the sourdough well in a non-reactive container and let them rest for 12-16 hours. For the dough, mix all the ingredients except the salt together on low speed in the mixer for 4 minutes. Knead in the salt. If you have space, you can do this in your mixer, but I need to do this by to prevent the dough from climbing on top of the dough hook. Place the dough in the oiled bowl and let it rise for ~25 minutes folding it once or twice during this time.

For bread:
Split the dough into two equal portions. Form into rounds or oblongs and place in lightly floured rising baskets. Brush the exposed surfaces lightly with water. Cover with baker's towel and let the dough proof for a further 1-1.5 hours. Turn the dough out onto a lined baking tray or peel. Slash the bread diagonally, brush again with water and place in a preheated 220°C oven (230°C without fan). After 10 minutes, reduce heat to 200°C (210°C without fan) and bake for a further 40 minutes. Let cool on a baking rack.

For Brötchen:
Divide the dough into ~100 g portions and form into balls. Let the balls rest for 5-10 minutes to let the gluten relax. Form into square shapes by pressing the dough balls flat, folding the four edges in and pinching the seams shut. Brush the top surface of the dough (not the seam) with water, dip in a bowl of pumpkin seeds and place seam down on a lined baking sheet. Let rise for 1-1.5 hours. Bake in a preheated 220°C oven for ~20 minutes until done. Cool on a baking rack. Once completely cooled, Brötchen can be placed in a plastic bag and frozen. To reheat, place frozen Brötchen in a 200°C oven directly on a baking stone for ~7 minutes.

Source.    

Welsh Cakes

This is the recipe off the back of the baking stone box.

Ingredients:

• 250g/8oz self-rising flour
• 75g/3oz butter
• ¼ tsp salt
• 75g/3oz currants or raisins
• 75g/3oz caster sugar
• 1 large egg
• 3-4 tbsp. milk
• caster sugar and cinnamon for sprinkling

In a large bowl, rub the fat into the flour.  Add the dry ingredients, then the egg and sufficient milk to make light dough. Transfer the dough to a lightly floured flat surface; gently knead the dough until flat and about ¼ inch thick. Cut into ½ inch rounds* and place on a lightly buttered baking stone over a medium heat.  Bake on each side for about 5 minutes until golden brown and soft in the middle. Eat hot, dusted in sugar and/or cinnamon and spread with butter.

*This is what it says in every translation of the recipe on the back!  We make them about 4-5 inches in diameter, I think.