500g plain flour
one pack (42 g) of yeast
1 table spoon salt
500ml lukewarm water
Mix all ingredients and knead into a dough. If its consistency is sticky it can be baked in an oven dish, or if its more firm you can just twist it on a baking tray. Heat oven to 180ºC and bake for about 40 – 60 minutes allowing the dough to rise.
The ingredients can be exchanged easily. All kinds of nuts, dried fruits and herbs can be mixed and matched, depending on personal taste such as walnuts, almonds, hazelnuts, pine nuts, wholemeal flour, spelt flour or even oat flakes, olives, dried tomatoes, rosemary, thyme, basil, parmesan – in fact anything you feel like.
With every variation offering a different taste this recipe is completely versatile. For black bread simply add some squid ink. Prepare it with pink beetroot paste and a hint of lavender. Healthy, delicious and a sight for sore eyes!
Dough for the bread can easily be prepared the evening before so that it can proof overnight. Bake the next morning for a super fresh bread, perfect for Sunday brunch with friends.
Thank you Mira for sharing this simple yet special secret with us. Dive into Mira’s entire world and BLESS HOME here.
Photography: Marlen Mueller
Text: Zsuzsanna Toth