Zutaten:
1 Teel. Dry yeast
1,66 Tassen Water, lukewarm
2 Tassen Unbleached white flour
2/3 Essl. Salt
2/3 Green cardamom pod; seeds
-- - finely ground
1/3 Teel. Fenugreek seed;
-- dry-roasted, - finely
-- ground
2/3 Teel. Coriander seed; finely -
-- ground
1-3 Tassen Hard whole wheat flour

======================QUELLE======================
Jeffrey Alford, Naomi -
Duguid - Flatbreads &
Flavors
-- Erfasst *RK* 01.03.2000 von
-- Petra Holzapfel -

Zubereitung:
You will need a large bread bowl, one large or two small (10- by 14-
inch) baking sheets, and a serrated knife. In a bread bowl, dissolve
the yeast in the warm water. Stir in the white flour. Stir 100 times
in the same direction, about 1 minute, to develop the gluten.
Sprinkle on the salt and the spices. Gradually stir in the whole
wheat flour until you can stir no longer. Turn the dough out onto a
lightly floured bread board and knead for 8 to 10 minutes, until
smooth and elastic. Clean out the bread bowl, oil lightly, and
return the dough to the bowl. Cover with plastic wrap, and let rise
for 1 1/2 to 2 hours, until approximately doubled in volume. Gently
punch down the dough. Let rest for 10 minutes. Preheat the oven to
400GradF. Divide the dough into 6 equal pieces. Form each piece into
a small ball, then gently flatten to approximately 2 inches thick
with the palm of your hand. Place on a large lightly greased baking
sheet, or two small sheets, cover, and let rise until almost doubled
in volume, about 30 minutes. Just before baking, with a serrated
knife, slash an X about 1/4 inch deep on the top of each small bread.
Bake in the center of the oven for approximately 25 minutes. To test
for doneness, tap the bottom of a loaf - it should sound hollow.
Remove and cool on a rack before serving. Serve with honey and
strong Ethiopian coffee. Ambasha also makes a good accompaniment to
Spiced Curds. #AT Petra Holzapfel #D 02.03.2000 #NI ** #NO Gepostet
von: Petra Holzapfel #NO EMail: Helmutu.Petra.Holzapfel@t-online.de
Stichworte:

Stichworte: ???