Thursday, 19 September 2013

bread and salt... a housewarming tradition

...i was waiting to do a bread-and-salt post for such a long time...and finally my friend cindy moved houses and i invited myself over...

giving bread and salt to someone who starts a new life in a new home is such a beautiful there will be no add flavour to life.

and it is a useful gift for anyone, anyways...who does not need bread and salt. that's about the thought behind the the creative part...bread and should be delicious, appealing, a little bit special and with that personal touch...

i was pretty much sure about the bread favourite wholemeal spelt walnut bread...and that it should be muffin like instead of a bread loaf...but what's about the salt...??? how to present (and carry) the salt...???

while browsing my own stock of "houshold-thingies"...i came up with two options...and i like both of them very much...

a glass jar with a tiny wooden spoon...

...and a miniature zinc bucket with a small zinc shovel

the recipe for the wholemeal-spelt-walnut-bread-muffins is actually a thermomix recipe, but if you use wholemeal flour or buy grind grain in a should be fine with any other food processor.

this is what you need

- 500g spelt grain

- 42g fresh yeast

- 100g walnuts

- 50g sunflower seeds and pumpkin seeds

- 30g balsamico vinegar

- two teaspoon salt

- 450g lukewarm water 

this is what you have to do


- grind 250g spelt on speed 10 for 60 seconds and set aside

- repeat with the remaining 250g of spelt

- place all ingredients into your thermomix and knead for 3 minutes using knead cycle and the spatula

- pour (yes, the dough is quite "gluey") into muffin moulds

- bake in a preheated oven at 200 degrees celcius for 25 to 30 minutes.

- if the muffins turn too dark while still baking, cover them with aluminium foil until ready baked

- if you prefer to bake a loaf of bread, please adjust the baking time to 45 to 50 minutes

- enjoy

traditional food processor

- replace the grind grain with wholemeal flour

- you might have to raise the dough for a while before pouring into the mould 

the original recipe in german can be found here