Root bread

Fluffy, crispy all-rounder

A real eye-catcher at any brunch, as the highlight of a popular snack platter or as a souvenir for a barbecue party. The root bread can be slightly modified and reinterpreted depending on the seasonal herbs and seeds. Whether with walnuts or pumpkin seeds, airiness is guaranteed. The simplicity of the recipe makes bakers' hearts beat faster.

Ingredients:

• 10 g fresh yeast
• 1 tsp sugar
• 300 mllukewarm water
• 350 g wheat flour / or 150 g spelt flour & 200 g wheat flour
• 1 tsp salt
• chopped 50 g walnuts to taste (or: Sunflower seeds/pumpkin seeds/flax seeds/...)
• Flour for the work surface

Preparation:

1. Dissolve the yeast and sugar in the lukewarm water and set aside.
   Put the flour and salt in a bowl and add a handful of nuts/seeds etc.. Mix all the dry ingredients together.
2. Then add the yeast water and mix with a wooden spoon until a lump of dough forms. This does not need to be particularly regular.
3. Leave to rise at room temperature for approx. 2 hours. This doubles its volume.
4. Preheat the oven to 220 °C top/bottom heat and place the dough (very soft - it should be) on a floured baking paper with one or two turns. No additional kneading is necessary!
5. Now place the root bread in the oven and tip a shot glass of water onto the bottom of the oven, the steam will make the surface particularly crispy. After 30 to 35 minutes, the bread is ready.