Egyptian bread with pine nuts and basil
Not far from Baghdad in Iraq, archeologists have found temple bakeries for bread victims and concluded that they were built some three thousand years before Christ. Bags profession is, in other words five thousand years old. Knowledge of the fermented bread spread eventually into the mighty kingdom of Pharaoh in Egypt, where bread quickly became extremely popular.
Ingredients - serves 10
0.5 lit water
50 g yeast
1 tbsp Canderel litter
1 dl salted peanuts
1 dl shredded basil
1 dl toasted pine nuts
about 1 liter of wheat flour / four cereal
Preheat the oven to 180 ° C
Mix water and yeast in a Dough mixers. Add the pine nuts, basil, salt and Canderel and stir together well. Then add the flour a little at a time and work into a smooth dough. Pour on a bench to ferment for about 30 min. Cut the portion of bread dough and work it down. Then add ugnsplåt and let ferment again for approximately 15 min. Bake in oven for about 20 minutes until crust is tough and the bread feels hollow.
Allow to cool for about 10 minutes before serving.