Finally the garden is in bloom, the peas, the capers, the rocket, the lettuce ! crazy everything is growing. I think it’s great to have the opportunity to use ingredients from the garden sthraigt on bread or make spread of it. A nice spread asks for a nice bread.
And we bought 25 kilograms of corn flour, but OMG it’s hard to make bread with corn flour, next time we have to read more about it. The problem is corn flour doesn’t raise so much. So after a lot of disasters and very miserables bread. I have now the perfect combination. So Allard here is your perfect bread and sweeter as normal, just follow the recipe and never throw in more dried yeast, the bread will raise to much….but you know already 🙂 And now bake evry day a bread like this so the flour will be empty at last
Ingredients for a sweeter ‘corn’ bread…
250 gram of spelt flour
100 gram of all purpose flour
150 gram of corn flour
1 tablespoon of dried yeast
a dash of salt
2 cups of luke warm water
a hand full of pumkinseeds for on top
+/-4 tablespoons of flaxseeds for in the bread
2 tablespoons of oil
A food processor with dough hook
Lets make the bread………..
I would say mix all the flours together, time to poor in the dried yeast, salt and flaxseeds. Mix very well so everything is equal!
While mixing, poor in the water and oil very slowly, now you see it’s getting like dough. It must be a little sticky, not wet (you cannot make a ball of the dough) and not too dry (it will fall apart)
Get the cake pan and with a brush you oil the cake pan, so the bread will get out easy after baking!
Put in the dough so the whole bottom is covered and sprinkle on top the pumpkin seeds, set aside on a warm place and let the dough raise for 1 hour or more.The dough must be doubled when it’s ready for baking.
Bake the bread for 20-30 minutes on 200 degrees Celsius.
Open the door of the oven and knock on the bread, when it sounds hollow it’s ready. Cool down before getting it out of the cake pan……..
Taste your delicious bread enjoy your breakfast or lunch with home made bread