Greetings fellow humans, robots, extraterrestrials and other forms of nature!🤠

I haven't been online in a while, but I'm not here to complain about it.
After a long time of not posting any recipe, I just wanted to present this bread prepared on a dull January morning.

The bread is perfect when the yeast has risen in a warm place with the perfect amount of food (sugar, flour) and oil.
The quality of flour is also very important. For this recipe, I mixed 70% spelt flour and 30% all-purpose flour.
If we add spices or herbs to the bread, we can improve the taste and medicinal effectiveness of our dish in addition to salt. For the first bread, I used garlic, pumpkin oil, thyme and rosemary. The second one was made with caramelized onions, coconut oil and oregano.
And of course as mentioned many times before the most important ingredient of bread is love.💚

Ingredients:

700 g of spelt flour
300 g of all-purpose flour
2 dl of lukewarm water (for the yeast)
42 g of fresh yeast (or 14 g of dried yeast)
1 teaspoon of sugar
2 tablespoons of all-purpose flour
4 dl of lukewarm water
2 teaspoons of Himalayan salt (or sea salt)
2 tablespoons of canola oil
2 onions
2 tablespoons of coconut oil
oregano
9 cloves of garlic
2 tablespoons of pumpkin seed oil
thyme and rosemary

Preparation:

Crush the yeast and mix it with two tablespoons of all-purpose flour, a teaspoon of sugar and 2 dl of warm water. Let the yeast rise in a warm place.
Sift flour into a large bowl and make a big hole in the middle- into this hole we will later pour the yeast.
Bury the salt in the flour along the edge to avoid it getting into direct contact with the yeast.
Pour the fermented yeast into the into the hole- we call this volcano. Add a bit of oil and let it rise a little bit more in a warm place.

5.Knead the dough until it gets soft, avoid adding too much flour. I divided the dough into two parts, as I wished to have two smaller breads.
Let the dough rise until double the size.
Beat the dough down using a rolling pin or push it down with your hands.
In the first bread I used pumpkin seed oil, garlic, thyme and rosemary.

In the second one, I used caramelised onion with coconut oil and oregano.
Fold the dough and turn it around.
Let it rise for a few more minutes before baking.
Place in an empty cast iron pot (Dutch oven) in a preheated oven at 240⁰C. When it heats up, take it out and transfer the dough into a hot tray, make a cut along the side of the dough and cover the tray with a lid. Be very careful because the iron tray is really hot!
Place the iron cast tray with a lid on, back into the oven. After 20 minutes, you can safely open the oven and remove the lid. You can leave it in the oven for another 5 or 10 minutes, with reducing the temperature to 200⁰C, if you wish for a crisp crust and nice golden color. But watch out not to burn it.
Take the bread out of the cast iron pot and cover it with a slightly damp kitchen cloth for about 20 minutes, to trap the humidity in the bread.

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