Wild Herb Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 kg spelled flour, can also be different
- 0.5 liter ½ water
- 1 cube yeast and sourdough powder
- 1 pinch (s) salt
- Herbs (wild herbs), various
Print Recipe
Pin Recipe Instructions
- Take only a third of the spelled flour and make a well. Then put the leavening agents in the middle. The raising agents can also be bought as dry goods in the shopping center. Add the 1/2 l lukewarm water and knead, leave to rise for about 20 minutes in a warm place. Then mix in the rest of the flour, don`t forget the pinch of salt.
- Then you add the chopped or chopped fresh wild herbs, such as nettle leaves, dandelions, yarrow with flowers and leaves, toadflax (snapdragon), or other wild herbs that fit together and have been collected.
- Now mix everything again and form a loaf. Place it on a baking sheet lined with baking paper and let rise for another 1/2 hour.
- The oven should then be preheated to 230 ° C and a bowl of water is placed in the oven. Now the tray with the loaf can be pushed into the oven.
- The bread is baked for 10 minutes at 230 ° C and then turn down the oven, bake to 200 ° C and bake for another 60 minutes.
- Then the bread is ready and can be taken out of the oven. You let it cool down slowly before you cut it for the first time.
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