...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 tradition...bread...so there will be no hunger...salt...to add flavour to life.
and it is a useful gift for anyone, anyways...who does not need bread and salt.
...so that's about the thought behind the gift...now the creative part...bread and salt...hmmh...it should be delicious, appealing, a little bit special and with that personal touch...
i was pretty much sure about the bread dough...my 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 drugstore...you 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
thermommix
- 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
http://www.rezeptwelt.de/rezepte/vollkorn-nu%C3%9Fbrot/24709
