Alexandra Cazangiu

Alexandra Cazangiu

Alexandra Cazangiu

“The necessary amount of each ingredient isn’t exactly represented in this picture, for the sake of design, of course.

Here’s the recipe:
Flour – 600 g (white and wholemeal)
Warm water – 500 ml
Yeast – 25 g if it’s fresh or 10 g if it’s dry
Salt – a teaspoon or less
Seeds – as many as you like

Yeast is added to the warm water (with a pinch of flour and sugar) where it bathes for a few minutes.
Flour and salt await together for the warm mix. When they’re all perfectly embraced, the seeds join them and sit in a warm place together, under a clean kitchen towel, for a whole hour. After that nap they go into the oven (medium heat) for about 45 min. until they transform into the comfort food that is never missing from romanian home/kitchens. The smell that this process gives to homes is priceless and for most of us – it means ‘home’.

PS: This recipe isn’t a traditional one, but it brings a better digestion this way. :-]”

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