Old-fashioned homemade bread you can prepare from various types of flour. Combine the ones you like or those whose use is tolerated by your diet.
You can enrich the homemade bread with various seeds of your choice - sunflower, flax, fenugreek... In the summer months, the bread fermentation process takes less time than in the winter months.
Old-fashioned homemade bread - Kristina Gašpar - Recipes and Cookbook online
You can prepare traditional homemade bread from various types of flour. Combine the ones you like or those whose use is tolerated by your diet.
- 2 cups soft black flour (wheat)
- 2 cups wholemeal flour (wheat)
- 2 cups of soft rye flour
- 2 teaspoons of sea salt
- 2 tablespoons of cumin
- 3 cups of water
- Prepare a glass or porcelain bowl for "mixing" the bread.
- Mix 3 cups of flour, 3 cups of water and 1 teaspoon of salt.
- Cover the bowl and leave it in a warm place for the dough to ferment for 8-12 hours.
- Mix all the other ingredients - "knead" the bread with a mixer (dough attachments) or a pressure cooker.
- Line a 20 cm diameter mold with baking paper and pour the dough.
- Wrap in a bag or cover and keep the bread in a warm place until it doubles in size (from 6-12 hours, depending on how warm the room is).
- Bake it in a heated oven at 200 degrees for 25 minutes and 10-15 minutes at 170 degrees.
Remove the baked bread from the mold and keep it on a wooden board or rack until it cools down.
Kristina Gašpar, blog Domačica za vas >>>
Read the interview with Kristina Gašpar, here >>>
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