Easter Bread

A happy coincidence appeared when the decision was made to try a recipe of ‘easter bread’ – its eastern! (big news for those without calenders or sense of time/season)

Ingredients (12-15 breads):        

6-8 gr fresh yeast

1,5 dl fresh pressed orangejuice

4,5 dl cold water

2 tbsp seasalt

1 dl mustard

900 gr wheat flour

50 gr rye flour

150 gr walnuts

the leaves of half a “bundle” of fresh thyme

Mix the yeast with orange juice and water. Add the rest of the ingredients except the last 500 gr of wheat flour. Stir until the dough has a good texture. Leave the dough in the bowl  (covered)  to expand for at least 8-10 hours or over night. Add the rest of the wheat flour (500 gr) and knead it until ‘correct dough consistency’. Preheat oven to 275 degrees. lay out the dough on the -with flour slightly covered- table to expand for another 1,5 hours. Cut the dough in to smaller pieces and shape the dough (might I suggest ‘egg shapes’?) as breads, put them on a baking paper plate and bake it all in the oven for a couple of minutes at 275 degrees – then turn down to 240 degrees and bake for 15-18 minutes (test: knock on the bottom of the bread – a hollow sound means their done)

Description of taste: great rustic taste, especially delicious because of the thyme – leading thoughts to medieval times. Enjoy!


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