Matcha Turmeric Bread

Ingredients for 1 servings:

• 3 tea bags, green
• 200 ml water
• 150 g spelt flour type 630
• 150 g whole wheat flour
• ½ cube of fresh yeast
• ½ tsp salt
• 1 tsp, heaped turmeric powder
• 2 tsp black cumin
• 50 g walnuts, chopped
• Blue poppy seeds for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 10 minutes

with black cumin, walnuts and poppy seeds

Make a strong tea from 200 ml of water and the three tea bags according to the package instructions and let it cool. Then dissolve the yeast in it. Mix all the other ingredients, except the poppy seeds, in a bowl. Add the yeast tea and knead everything well. The dough will be very compact. If it is still too moist, add a little more flour. Let the dough rise in a warm place for at least two hours. Then shape the dough into a loaf of bread and smooth it out with wet hands. Place the poppy seeds on a plate and press the moist top of the bread into the poppy seeds. Score the bread a few times with a sharp knife. Cover the bread and let it rise for another 2 hours. Bake the bread in the oven at 180 °C (top/bottom heat) for 40 minutes. Turn off the oven and let the bread stand for another 5-10 minutes. Let the bread cool on a rack. Weight after baking: approximately 500 g.