That House

Noak has made me start baking again. Haven´t been doing that for years!

50 gr yeast (fresh. Not powder.)

5 dl lukewarm water + 2 dl milk (we use soyamilk)

2 tablespoons of honey. 2 teaspoons salt.

2-3 tablespoons oil

200 gr hazel nuts (don´t cut them!)

1,5 dl figs or raisins

2 dl rye- or wheet crush

7 dl flour (a mix of wheet, rye, barley and oats)

6 dl wheet flour +1-2 dl extra for when you shape the breads (we use dinkel)

• Stir yeast with salt until it melts.

• Add liquid, honey, salt and oil.

• Add everything else while stiring.

• Knead well as the dough remains in its bowl. (It is not a very thick dough.)

• Let it ferment 2-3 hours in a not too hot place under a towel. Protect from draught!

• Knead the dough again very well on a table (on some flour that it doesn´t stick to the table) and make two breads. It is nice to put some flour on top of it and to make five scars in it.

• Bake for 45 minutes in 200 degrees celsius.

• Alow it to chill of very slowly under lots of towels.

• ENJOY!

Bea is Noaklanguage for bread.