The more often I bake a bread at home, the less I follow certain rules and recipes. And every time I come to the same conclusion: you can be well educated, you can read thousands of books, make your own theories, give famous talks about food; but if you don’t prepare it often, you can’t and don’t know anything about it.
This recipe is very personal; the result of an everyday exploring and play. The first version of this recipe is written in my language. As I consider myself as a language anarchist, refusing to choose only ONE language that is MINE, this recipe-version is a product of my multilingual thoughts, nomad sayings and migrating dialects, all translated into english and my mother tongue (hm, which one?). The second version is for, well, academics: correct, rooted, UNIVERSAL.
The powdered white of the clouds, a pinch of the first bite of the sun
and thickened morning melancholy
into a warm lap.
Sift through candied thimbles, while adding
a beam of raw phantasy
and two pieces of rooted fear.
Three spoons of salted doubt
eight drips of concentrated insecurity
and spicy expectations to taste.
combine with filleted ideas
and pour with bigger dose of boiled loneliness.
Using the destiny-carved palms
knead until you get
a silky peace ready for fermentation.
Marinated patience- the more the better
and one big, juicy slice of ripe faith.
Nest into glowed passion
selecting 30 minutes of smoked joy.
Smear the melted gratitude over the thick crust
and grated, narrow-minded sense
calm down with drinkable inventiveness.
Serve with fresh generosity.
Multilingual bread- universal recipe
70 g spelt flour
1/2 cup of rye flakes
1/2 cup of millet flakes
pinch of salt
1/2 cup of amaranth
1/2 cup flex seeds
1 cup sunflower seeds
1/2 cup psyllium husks
1 dl olive oil
1 tsp butter
20 g fresh yeast
max. 2 dl very warm (not boiled) water
1. Put the yeast into an 2 dl glas and pour with warm water. Wait until the yeast is resolved.
2. Meanwhile: Place spelt flour, grains and salt into one big bowl and combine using your fingers. Add seeds and psyllium, Combine everything once again.
3. Slowly add the water into the dry ingredients and knead until you get a soft dough. It could be take up to 10 minutes. If the dough is too sticky add more spelt flour. Add olive oil and knead until you get a thick dough, not to wet. Cover with a kitchen towel and set aside for 30 min.
4. Preheat the oven to 200 C. Cover a rather small baking form with baking paper. Replace the dough into the baking form, trying not to knead and press it too much. Set aside for another 20 minutes.
5. Bake the bread for 35 min. or until the crust becomes lightly brown and the hollow sound inside. Smear the crust on the top with 1 tsp butter.