Bread with dried hazelnuts. Hazel is considered one of the most magical plants in European, and especially in Celtic mythology, in which it represents wisdom, and the hazelnut, its fruit, was the food of the gods.
The tree that bears the fruit of the hazelnut was so special that it was used to make wands with which the fairies performed their spells.
HAZEL MAGIC
In Irish and Gaelic mythology, hazelnuts were fed to tired salmon swimming upstream, hurrying to spawn. He was noticed by the hazel fairies. Amazed by his strength, they fed him hazelnuts so that he could continue his journey and overcome the power of water and gravity. Later, salmon became the food of wise men and sorcerers protecting the land.
Salmon are special because of their ability to return from the sea to freshwater lakes and rivers to spawn. They say that on that way he can jump up to 20 times in order to overcome an obstacle and continue on.
Because of the incredible effort it takes to get to the place where it will leave the next generation and then die - in the old days it was compared to the effort of the heart and soul of a man who loves, tries to overcome life's problems and discovers the secrets of nature. Hazel is a long-lived tree, it can live more than 200 years.
Among Serbs and other Slavs, it is considered a sacred tree, along with linden and oak. This tree, which our people call "god's sister", was used in many customs and magical actions, and often served as protection.
A one-year-old hazel sapling was especially valued — a summer plant, which was attributed exceptional magical power. In our people, it is believed that the hazel branch has extraordinary magical power and can fulfill our every wish.
Bread with dried hazelnuts
I picked the hazelnuts, dried them and ground them in a blender.
Bread with dried hazelnuts, ingredients:
- half a cube of yeast,
- 1 teaspoon of salt,
- 1 teaspoon of sugar,
- 1 handful of dried and ground hazelnuts
- 500 g of flour and
- lukewarm water.
Bread with dried hazelnuts, preparation:
- Mix the yeast with a little lukewarm water, sugar and a little flour, then leave it to rise.
- Pour flour, a handful of dried hazelnuts, yeast and salt into the pan.
- Add enough water to get a medium-thick dough, knead until it starts to separate and does not stick to your fingers, if necessary add more flour.
- Leave the dough to rise.
- Knead, shape the bread, cut it in a few places with a knife.
- Bake the bread in a heated oven at 200 degrees.
- Sprinkle the baked bread with water, wrap it in a cloth and leave it to cool.
The bread is divine, the magic is given by the dried hazelnut fringes.
Verica Poznanović
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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