the MOTHER of bread recipes

Breads-page0001

It is so easy to bake your own bread! And it tastes not only much better than the kind you can buy in town – you exactly know what is in there, it stays fresh and tasty much longer and you’ll see, you will need a lot less, since home baked bread is made without all these tricks to make it look more than it actually is, so if you eat a slice of your personal bread, it will be a slice of full power no air pumped empty processed carb loaf.

Recently I had to face one little challenge and to be honest I’m still learning! Yeast reacts different close to the sea than in the mountains, there might be a relation to the temperature, so what I figured out (for now) the hotter it is, the less yeast is needed.

Here you go….

find a big bowl and put in:

500g flour (I personaly prefer SPELT, sometimes I mix with rye, kamut or chickpea flour, this one gives the bread a almost cheesy taste, if you like that…)

25g yeast (or follow the instructions on the pack)

300ml water

1/2 teaspoon seasalt

now mix these ingredients – to mix make sure you use your hands!! And set an intension, something like, “I will bake the world’s best bread for my friends/family etc” don’t underestimate this part 🙂 we can’t overdose LOVE. Knead the dough until it separates from the bowl. Let it rise for at least 30 minutes. Than put it to the oven and bake for about 40-50 minutes at 175°.

this is the base.

Now be creative, check your store room and your fridge.

I like to add for example dried tomatoes and curry powder; dates and walnuts, raisins and dried apricots, olives and cumin, grated carrots…..

Let me know if you find out about any other great combinations that turned into your favorites! Happy to hear about that.

Now I’m wishing the Caravan of Consciousness an amazing time in the south of France!!

be receptive*

 

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