I've been bakin' this evening

[ximeria]

It turned out much better than I'd expected LOL -- I wasn't too sure seeing that I was substituting quite a few things in the original recipe.

Anyways, figured I'd share *g*

1 package of dry yeast (around 0.4 oz)
1.5 cups of warm water (it's okay to be warmer than the 'finger' test, it's dry yeast we're talking about)
2.5 oz of liquid margerine-oil mixture or just oil.
1 teaspoon salt
1 tablespoon mable syrup
appx 0.9 lb of flour
appx 3 oz sunflower seeds.


Pour warm water, syrup and liquid margerine into a bowl. Take a second bowl and mix flour with sunflower seeds, salt and yeast.

Mix the flour/seeds/salt/yeast mixture into the water/syrup/margerine bowl. The outcome will be very soft dough, but don't worry, that's the way it has to be. Put into a nice, large baking form (the kind you use for white breat etc.). Leave it to rise for 30 minutes or until it's about double size. Lay down shallow cuts along the bread, brush oil over it (I used olive oil). If you want, put seeds on top, sesame, sunflower, what ever you like. Bake at 435 degrees for around 30 minutes -- the last 5-10 minutes: Take the bread out of the form and put it on a grid i the oven.

Comments

[nicci-mac.livejournal.com]

hmmm sounds yummy! I will make these one day, when there is no -one left alive that can make them for me (cos thats what it would take to force me into the kitchen)

[ximeria.livejournal.com]

LOL
Well, it's worth it, and it's fast to do -- doesn't require as much beating of the dough as ordinary bread and it's softer as well -- so it takes less force. And trust me, the result is well worth it. I used a converter so the measurements should be right

[skater-g8r.livejournal.com]

is it just me! or is that comment full of metaphors?
coz its late and i'm tired adn i'm seeing metaphors!!

::blush::