Home-made bread

The fragrant smell of home-made bread takes me back to my childhood.

To my holidays with my grandparents, in the countryside, where big, round bread loaves with sweet smell were taken out of rustic ovens.

The thick and soft slices, spread with jam or Nutella, would become my daily snack and the joy of my taste buds.

A slice of bread covered with oil and sugar was my grandmother suggestion and became my favorite choice.

When I get nostalgic of the olden times of my infancy, I decide to bake bread to revive the smell of the past.

Sometimes I prepare a rye bread because it contains less gluten and it’s easier to digest.

This is the recipe:

Rye bread

Ingredients:

350 g rye flour

150 g wheat flour

1 yeast packet (10 g)

1 cup water

1 pinch sugar

1 TBS salt

In a bowl mix ½ yeast packet with ½ cup lukewarm water, a pinch of sugar and 100 g of rye flour.

Let it rest covered with a cloth for about 2 hours.

In another bowl mix the rest of yeast with ½ cup of water, salt and flours.

Add the rye mixture and knead well.

Form a ball, cover with a cloth and let it rise for 30 minutes.

Then knead the dough again, form two loves and put them on a baking tray.

Let them rest for 1 hour.

Prepare oven at 250 Celsius or 450 Fahrenheit and bake bread for 30 minutes or till golden brown.

It goes very well with chocolate spread!