Elderflower bread

Ingredients for 2 servings:

• 1,000 g flour, 405 or 550
• 100 ml milk
• 500 ml buttermilk
• 40 g yeast
• 10 g salt
• 10 g sugar, up to 50 g (depending on taste)
• 2 lemon(s), grated peel, natural
• 12 elderflower umbels, – 15 (depending on size) fully blossomed

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

unique in aroma and taste – makes 2 loaves of bread-

Dissolve the yeast in a little lukewarm milk, and the sugar and salt in the remaining milk or buttermilk. Do not wash the elderflower heads, just shake them out to remove any small particles. Cut the elderflower blossoms (preferably without the green parts) from the heads and place them in a bowl along with the flour and grated lemon zest. Add the yeast and gradually add the milk/buttermilk and knead vigorously until an elastic dough forms. Let the dough rest in a warm place, covered with a damp cloth or foil, for 1 hour. Then knead it vigorously for about 10 minutes and divide it into 2 equal pieces. With floured hands, shape them into 2 logs the length of the loaf pan. Grease the pans with butter or aromatic oil, as well as one side of the dough rolls, and place the loaves in the pans with the greased side facing up. Let the loaves rise in the (re-covered) tins for another 2 hours; they should double in size. Meanwhile, preheat the oven to 200°C (fan oven: 175°C) and bake on the middle rack for 40-45 minutes until golden brown. Remove the loaves from the tin and let them cool on a wire rack. (Try a slice of the warm bread with butter: the taste is delicious and the aroma intoxicating.) Elderflower bread is ideal for sandwiches or as a side dish to soups and salads. The slightly sweeter version tastes delicious for breakfast with homemade elderflower jelly.