Chrono bread has become a staple of the present time. I like it because you can always make a different bread. Namely, all combinations of flour are allowed, so I love it and I have never made two identical breads.
Chrono bread - Snezana Knežević - Recipes and Cookbook online
Chrono bread has become a staple of the present time. I like it because you can always make a different bread. Namely, all combinations of flour are allowed, so I love it and I have never made two identical breads.
- 100 g of whole spelled flour
- 300 g of soft black wheat flour T-950
- 200 g of whole buckwheat flour
- 200 g of integral white corn flour
- 2 tablespoons of white sesame
- 1 teaspoon ground cumin
- 1 cup (2dl) raw pumpkin seeds (pumpkin seeds)
- 2 tablespoons of pumpkin flour
- 1 bag of baking powder
- 1 teaspoon of baking soda
- 1 tablespoon of lemon juice
- 1 teaspoon of fine sea salt
- 3 spoons of olive oil (2+1)
- 6 cups (2dl) warm water (5-6 cups)
- Put all the dry ingredients in a deep bowl and mix them to combine. Make a well in the middle of the flour and pour 2 spoons of oil, lemon juice and part of the water there. Mix the mixture with a blender or mixer, dough attachment, while gradually adding water until the flour forms a thick, sticky dough, which is a little more difficult to separate from the vessels. Sprinkle 1 tablespoon of oil on top, cover and let it stand for about 2 to 3 hours. You can practically forget about him. I usually knead it in the evening around 8 and at 12, when the electricity is cheaper, I turn it on to bake.
- You will see that the dough will start to rise, like when you add yeast, but that's how it should be. Turn on the oven to heat up to 200 degrees C. During this time, mix the dough and transfer it to a baking tray lined with baking paper. In my case, I used a smaller rectangular Teflon tray. In a heated oven, in which you should always have a pan with water that creates steam, put the bread to bake for 60 minutes. Remove the baked bread from the oven and the tray together with the paper. Separate the paper but leave it under the bread, which you now place on the wire rack, cover with a kitchen towel and leave to cool.
Ground cumin also, if you don't find it on sale and you have a coffee grinder, just grind it. If you don't have a grinder or can't find it on sale, use whole cumin seeds.
The combination of baking powder and baking soda with the addition of lemon juice, mixed with flour behaves like when you put yeast. The dough will rise and be loose when baked.
This is the amount of bread that lasts me and my husband for a week. I keep it wrapped in a towel and put in a bag. It won't spoil and stays soft (moist).
The only downside to this bread is its black color, but it is extremely healthy and tasty and once you try it, you won't use other breads again.
When baking this type of bread, always put a bowl of water in the oven to create steam, which helps the bread to rise and bake nicely. Use this if you have an oven without extra steam.
This bread is only eaten with breakfast.
Snezana Knežević
Chrono bread - Snežana Knežević via @receptiikuvar https://t.co/ow5RyQ6D5B #recipes #chrononutrition
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