Root Souls

Ingredients for 1 servings:

• 500 g flour, mixed, e.g. 150 g rye flour type 1150, 350 g wheat flour type 1050
• some water, lukewarm
• 1 cube of yeast
• 1 pinch of salt
• 1 dash of olive oil
• 1 pinch(s) of cayenne pepper
• 1 tbsp paprika powder
• 2 carrots
• 1 can of corn
• 7 tomatoes, dried
• possibly grated cheese
• Pumpkin seeds and sunflower seeds for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

self-made, for 2 pieces

Put flour in a bowl and make a well in the center. Crumble the yeast into the well and pour lukewarm water over it until the well is full. Sprinkle salt, cayenne pepper, paprika, and olive oil around the edge. Knead everything well. If the dough is still too crumbly, add more water; if it’s too sticky, add flour. Cover and let the dough rise for 20 minutes. Chop the sun-dried tomatoes and drain the corn. Knead both into the dough. It will be very moist, so add more flour if necessary. Grate the carrot and knead it in as well. Cover and let the dough rise for another 45 minutes. Line a baking sheet with baking paper and dust with flour. Preheat the oven to 220°C (top/bottom heat). Dust your hands with flour and divide the dough in half. Shape each half into a heart (twisting if necessary) and place it on the baking sheet. Brush with water and sprinkle with cheese, sunflower seeds, and pumpkin seeds. Bake in the preheated oven for about 20 minutes. The cheese should be nicely browned! Tip: Knead less for a fluffier dough!