John Myers
Contents
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Ingredients
For the salad:
- 200 g Mixed salad colorful
- 100 g Wild herbs
- For the dressing:
- 1 Pc. Lemon
- 1 Pc. Orange
- 1 tsp Mustard
- 1 tbsp Sugar beet syrup
- 2 tbsp Olive oil
- Salt
- Colorful pepper
For the guacamole:
- 2 Pc. Avocado
- 1 Pc. Lemon
- 1 pinch Chilli flakes
- 2 Toes Garlic
- Pepper arabic
- 1 tbsp Roasted nettle seeds
For the spelled bread:
- 20 g Yeast fresh
- 270 g Spelt flour type 630
- 200 g Wholemeal spelt flour
- 30 g Hemp flour
- 2 tsp Salt
- 1 tsp Baking malt
- 1 tsp Bread spice
- 1 tbsp Pumpkin seeds
- 1 tbsp Sunflower seeds
Instructions
Wild salad:
- Wash the ingredients, sort them (if necessary, cut them into small pieces) and divide them into 5 small bowls.
Dressing:
- Mix everything together and shake well, then spread over the salads.
Guacamole:
- Remove the pulp from the avocados and mash them with a fork, then add all the ingredients and mix well. Sprinkle some of the nettle seeds over the guacamole before serving.
Dark Bread:
- Dissolve the yeast in 300 grams of warm water and stir. Add all ingredients and knead for at least 4 minutes. Place the dough on a floured work surface, fold it several times and shape it into an oval loaf. Put this in a floured fermentation basket and let rise for at least 40 minutes.
- Preheat the oven including the baking tray to 220 degrees. Fill an ovenproof bowl with 250 milliliters of water and place in the oven. Place the bread on the baking paper, cut into it with a sharp knife, carefully place on the hot baking sheet and bake for 10 minutes.
- Then reduce the temperature to 190 degrees and bake the bread for 45 minutes. Let cool on a wire rack.
Nutrition
Serving: 100gCalories: 318kcalCarbohydrates: 32.8gProtein: 10.9gFat: 15.9g
