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Since we've got our automatic bread-maker, we virtually don't buy bread anymore! In particular baking with organic ingredients is so much cheaper than buying ready-made organic bread! And apart from that, it's just fun preparing the dough and enjoying the smell of freshly baked bread spreading throughout the house.

Polenta bread with herbs

One of our favorite bread recipes -- cut slices into quarters and serve with treats for friends!


375 mL of water

300 g of wheat flour

175 g of wholemeal wheat flour

100 g of polenta flour (coarsely ground corn)

1 TL of salt

1 TL of sugar (or honey)

3/4 sachet of dried yeast

1 TL herbes de Provence and

a large dash of olive oil into your bread-maker's baking tin and hit Go!

Olive bread

For 2 breads:



500 g flour,

500 g wholemeal flour,

30 g (2 table spoons) of sugar,

10 g (2 teaspoons) of salt,

2 pck. of dried yeast,

1 table spoon of dried rosemary

1/2 table spoon of fennel seeds and

625 mL of lurk-warm water and let the resulting dough rest for approx. 2 hours in a warm place. Next, push the lump out into a slightly flatt-ish shape and work a small can of tomato puree and loads of thinly sliced olives (both black and green, seasoned or unseasoned -- just as you like) into the dough. Don't knead too much at this point, so that the tomato puree is still visible as faint, marble-like stripes. Make two loafs, put them onto an oven tray (sprinkled with flour) and let them rest for another few minutes. Scratch the top of loafs several times with a sharp knife and bake at 180′C for approx. 20 minutes.