Oh Lord,
grant us enough time to bake and share the recipes! Baking was done, so here is
the recipe, only one of so many others done in Warsaw over the last year. The
inspiration came through an unusual Indian ingredient, Anardana powder, which
is powder of dried pomegranate seeds. This
recipe is shared especially for Mrs Elzbieta and her husband – a professional
home baker.
Anardana and aniseed bread
425 g
wheat flour
150 g
rye flour
100 corn
flour
2 Tbsp
oil
1 Tbsp
Anardana powder
1 tsp
aniseed
¾ Tbsp
salt
25 g
yeast
500
water
1. Mix
anardana powder, oil and yeasts with tepid water. Add to all the other
ingredients.
2. Knead
the dough until homogeneous and elastic. Form an oblong loaf, cover with a wet
cloth and forget for about 2 hours.
3. When the
bread doubles the size, put to the hot oven (180°) and bake for about 45
minutes. Check for the hollow sound. Place for another 10 minutes in the oven
if necessary. Cool down.
Enjoy
the exotic Eastern flavour of this filling bread!
