Reading for joy has always meant more to me than getting the message from letters. It has always been travelling, leaving myself and entering the world of different, the world of unknown. Unbelievably, I do travel even through recipes. I do not just read, I do not just try, but I imagine…I live…I try to picture who found them out, who baked them first, who ate them first, what were there names and where they are now…then I enter an enchanted forest…in the search for sugar plums…and magically flavoured spruce…
“There is a garden in every childhood, an enchanted place where colors are brighter, the air softer, and the morning more fragrant than ever again.”
Whenever I travel to the fierce but inviting meadow of magic, made of flavours, colours, scents and tastes, I love to be accompanied by something familiar, like an amazing cup of tea…and a piece of good bread and butter.
100 g rye flour, 100 g rolled oats, 400 g white wheat flour, 50 g raw organic cocoa butter, 330 ml water, 30 g fresh yeast
Mix all ingredients together and knead it thoroughly. Let it rest in a covered bowl until it doubled in size. Take it out of the bowl, knock it back, shape it and place it on a baking tray covered with parchment. Let it rise for the second time for about 30 minutes. Bake it on 210 degrees Celsius for 45-55 minutes. Cool it on a wire rack.
“When I examine myself and my methods of thought, I come to the conclusion that the gift of fantasy has meant more to me than any talent for abstract, positive thinking.”