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Graham bread
I had no wheat flour left. Some people around
the house had had enough of the taste of the whole wheat flour. I only had some
Graham flour, so I baked Graham bread. My Mom used to love this bread – I
remember that I used to eat a lot of it when I was a child.
What to use?
5g dry yeast
350ml water
a teaspoon of sugar
500g Graham flour
7g sea salt
2 tbsp of olive oil
Mix the water, dry yeast, and sugar; let them sit for 5 minutes.
Add the sea salt to the Graham flour; then, pour the olive oil and the mix of yeast and water mentioned above over the flour.
The mixture will be quite liquid. Use a wooden spoon to homogenise it; let it rise for one hour.
Line a pound cake tin with baking parchment; pour the batter into it.
Bake for 25 minutes in the preheated oven at 200⁰C.
It is very filling; it goes well with farmhouse butter and vegetables!
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