Homemade spelt bread

Ingredients (for 2 loaves):

• 800 g spelt flour (I recommend organic - Water Mills)

• 2 teaspoons of salt (I recommend fine sea salt)

• 1 sachet of dry or 25 g of fresh yeast

• 2 tablespoons of olive oil

• 1 teaspoon of honey

• 600 ml of warm water

• 60 g of sunflower seeds, pumpkin seeds or other favorite seeds

• 1 egg (to spread on the bread before baking)

• optionally a handful of your favorite seeds to sprinkle on top

Preparation:

• Combine flour, salt, yeast, grains, oil and honey, then add warm water.

• Knead for 15 minutes (you can help yourself with a machine using a hook as a tip).

• Transfer the dough to 2 rectangular molds greased with butter & dusted with bread crumbs.

• Leave the bread in the molds to rise (45-60 minutes).

• Brush the risen bread with beaten egg and sprinkle with your favorite grains.

Baking:

Bake in an oven preheated to 200 degrees for 40-50 minutes.

Enjoy!

Joanna

Gluten-free mixed bread

Yesterday I made another attempt to bake gluten-free bread.... It was supposed to be buckwheat, because I like this flour the most, but it came out mixed:) This is the recipe - using a mix of gluten-free flours - that I decided to try. And I don't regret it, because yesterday I tasted (probably) the best gluten-free bread I have ever had. Enjoy! A.

Ingredients:

• 500 g gluten-free flour (300 g buckwheat flour, 120 g potato flour, 80 g chickpea flour)

• 13 g instant yeast

• 3 tbsp linseed

• 4 tbsp sunflower seeds

• 1 tbsp black sesame seeds

• 2 tbsp pumpkin seeds

• 1 teaspoon salt

• 1 and 1/2 teaspoons sugar

• approx. 550 ml of slightly warm water

Preparation:

1. Mix all the ingredients thoroughly in a bowl.

2. Cover the bowl with a cloth and leave in a warm place for 30 minutes.

3. Stir the dough again & transfer to a baking tin greased with oil and dusted with flour.

4. Again leave in a warm place for 30 minutes to rise.

5. Bake in a preheated oven at 230 degrees (top and bottom) for about 50 minutes.

6. Let cool before slicing.

Enjoy!

Spring salad of young vegetables

Salad ingredients:

• small new potatoes,

• cauliflower,

• broccoli,

• green beans,

• fresh green peas,

• cherry tomatoes,

• dill.

Sauce:

• 4 tbsp olive oil,

• 1 tbsp French mustard,

• 1 tbsp lemon juice,

• 1 tbsp chopped parsley,

• 1 teaspoon of agave syrup,

• salt and pepper to taste.

Preparation:

• Cook all the vegetables separately until soft (al dente).

• Cut the cherry tomatoes in half.

• Mix olive oil with mustard, lemon juice, agave syrup, salt, pepper and chopped parsley.

• Pour the sauce over the vegetables, mix and serve in a bowl. Garnish the salad with chopped dill.

Enjoy!

Joanna