INGREDIENTS

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.

INSTRUCTIONS

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.

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.

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