A regional dish from West Friesland. We created the recipe below for an article in Fire&Food magazine!
Supplies:
125g wheat flour
125g buckwheat flour
250g buttermilk
1 egg
5g dried yeast
25g stem ginger
125g currants and dried apricots
1/2 apple
1/2 tsp salt
Additional required:
Bread Dutch oven
Baking paper
Preparation method:
- Cut the ginger, apple, currants and apricots into pieces.
- Mix the flour with the yeast and stir in the buttermilk and eggs until you have a smooth dough. Then stir in the dried fruit, cardamom, stem ginger, apple, and salt.
- Cover the bowl with the dough tightly and place it in a warm place until the dough has risen (approx. 45-60 minutes).
- Preheat the DO with 5 briquettes at the bottom and 10 briquettes on the lid.
- Line the bottom of the DO with baking paper to prevent the bread from sticking to the bottom.
- Once the dough has risen, place the dough in the DO.
- Place the lid on the DO and ensure that the temperature in the DO is 180° C.
- After 45 minutes, insert a skewer into the center of the bread. If it comes out clean, the bread is done.
Delicious with butter and sugar!