John Myers
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Stomach Bread My Way
The perfect stomach bread my way recipe with a picture and simple step-by-step instructions.
Molding:
- 500 g Wheat flour type 1050
- 125 g Ground almonds
- 2 tbsp Unsweetened cocoa
- 1 tbsp Ground cinnamon
- 2 tsp Ginger bread spice
- 1 Msp Ground cloves
- 1 pinch Freshly grated nutmeg
- Grated lemon peel
- 0,5 packet Baking powder
- 1 pinch Salt
- 100 ml Milk
- 0,5 Lemon
- 2 tbsp Rum
- 2 tbsp Kirsch
- 150 g Powdered sugar
- Mix the flour, baking powder, nuts, cocoa, gingerbread spice, cinnamon, clove and salt. Then stir in honey, milk and lemon zest. The dough should be spreadable!
Preheat the oven to 190 degrees!
- Line the baking sheet with parchment paper and spread your dough on it. Bake in the oven for 30-40 minutes.
- Meanwhile squeeze lemon and mix with rum, kirsch and powdered sugar! Cut the bottom into rhombuses while it is still warm and paint the cast immediately on top so that the cast also runs into the incisions! Let cool down! Lasts for weeks in a keck tin! 🙂
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