In this recipe, carob powder replaces part of the flour. Along with flax seed and walnuts, this bread acquires a full and earthy taste, that makes it stand out.
| 350 gr bread flour | |
| 50 gr carob flour | |
| 1 tsp salt | |
| 1 tsp honey | |
| 8 gr active dry yeast | |
| 50 gr roughly chopped walnuts | |
| 40 gr ground flax seed | |
| 250 gr lukewarm water | |
| 40 gr olive oil |
Carob flour is an alternative of cocoa powder. It is less bitter than chocolate thanks to natural sweetness of the carob pod and contains no fat or caffeine. Carob has a special flavor and it can match perfectly in a sweet or savory recipe.
| 1. | In a large bowl sift the flour and the carob powder. |
| 2. | In a small sauce pan heat up water (warm not boiled). Add the honey and stir until melted. |
| 3. | In a medium bowl mix ½ cup water, ¼ cup flour and yeast. Set aside in a warm place, covered with a towel, until activated (it will bubble on top). |
| 4. | Add the rest of the ingredients and knead by hand. You may need extra olive oil for the kneading. |
| 5. | Once you make an elastic dough, you set aside in a warm place, covered with towel until doubled in size (for about 1 ½ hour). |
| 6. | Preheat the oven to 220ο Celsius about 30 minutes. Put into the oven a cast iron pot from the beginning. |
| 7. | Upside down the dough in a baking sheet covered with towel in a warm place while you preheat the oven. |
| 8. | To help ensure a crispier crust, after the oven pre-heats, pour boiling water into a baking pan on the bottom oven rack. |
| 9. | Remove pot from the oven and put the dough with the baking sheet in it carefully. |
| 10. | Sprinkle with flour and carve the surface of the dough with a knife. |
| 11. | Bake with the lid for 30 minutes. |
| 12. | Remove lid and bake for another 15 minutes until loaf is crispy on top. |
| 13. | Let it cool on a rack. |
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