I recommend homemade kabi bread to true bread connoisseurs who appreciate savory bread. It tastes wonderful with cheese, tartare and ham. Add some sprouts or chicory leaves and you have one of my favorite sandwiches.
I like to eat carob bread the most in autumn and winter, which is generally the season when I tend to make more delicious dishes. In the Middle Ages, bread, among other things, was always accompanied by strong spices such as caraway and anise. On the one hand, they often masked the musty smell, and on the other, they were attributed a healing effect. To this day, caraway tea is served, among other things, for gastrointestinal complaints. And the high fiber content is good for digestion. In addition, it has an antioxidant, appetite-stimulating, anti-inflammatory and antispasmodic effect.
For those who like to bake themselves, but don’t like caraway bread, we have even more excellent breads in our range:
Of course: bread is wonderful for freezing. If the oven is hot, bake two or three loaves of bread. Simply cut the bread into slices or thicker pieces and store in pieces and tightly wrapped in the freezer. And in our cooking school we will tell you what other sweets you can freeze and what 9 tips you should keep in mind when making bread.
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Real craftsmanship: caraway bread
description
Experience and tradition: caraway bread
the preparation
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Mix two types of flour with yeast and salt. Add 1 teaspoon of whole cumin and 2 teaspoons of ground cumin to warm milk. Add this to the flour mixture and mix to form a smooth dough. Form the dough into a ball, put it in a bowl, cover it with a towel and let it rest in a warm place for 50 minutes.
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After 50 minutes, knead the dough again, sprinkle evenly with a little flour and a piece of baking paper (30 x 30 cm). Place the dough on top and make an oval or round dough. Place back in a bowl and leave covered for 30 minutes. After 20 minutes, preheat the oven to 230 degrees. And then put the bread in the oven.
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After 10 minutes, lower the temperature to 175 degrees and continue baking for 60 minutes. 15 minutes before the end of the baking time, brush the carob bread with a little milk and the remaining carob seeds. This will make the crust crispier. Then, however, wait for the delicious bread.