“Weekends are for slowing down, enjoying the moment and having a good time together with our loved ones and allowing life to be as simple as possible,” says Kristín Le, anthropologist and foodie.
“It is necessary to give the nervous system a chance to rebalance after the week. Research shows that a quiet moment in the kitchen can promote mindfulness, which can activate the nervous system. It is the part of the nervous system that helps the body move from a state of stress to a more stable one. There is nothing better than being a little more here and now, which is a necessary recharge for the body and mind.”
Recommends organic homemade sourdough bread
Here, Kristin has an interesting bread that everyone should check out. “The bread is home-made organic sourdough bread with figs and halloumi. Fresh blood rock spice is mixed with raw honey and warm water is then poured over it. On the other slice of bread, I put lentil-boiled eggs on top of the bread with fresh dill herbs and mustard dressing and a fresh green olive.”
Kristin is exceptionally good at making beautiful food, which is healthy and tastes good.
Photo/Submitted
Sourdough bread with whole wheat and seeds
The seeds give the bread more texture and a slightly nutty flavor without being too heavy. The whole wheat makes the crust and color much better.
Photo/Submitted
- 500 g organic bread flour
- 100 g active acid
- 380–400 ml lukewarm water
- 10 g of salt
- 2 tbsp. crushed chia seeds
- 2 tbsp. crushed sunflower seeds
- 2 tbsp. crushed or whole pumpkin seeds
Whole wheat absorbs more water than regular wheat. It is best to start with 380 ml of water and add more if the dough is stiff.
Method
- First, mix the acid with the water until it dissolves well. Then add the whole wheat flour and salt and mix until no dry flour is visible anymore.
- Allow the dough to rest for about 30 minutes so that the whole wheat can absorb the liquid. It makes the dough softer and easier to work with.
- Then add the chia seeds, sunflower seeds and pumpkin seeds and gently work the seeds into the dough.
- Next, pull the dough up and place it over itself. Repeat it 3 times about 20 minutes apart. With each round, the dough becomes more elastic and holds its shape better.
- When the dough has risen well and become airy, it is carefully shaped into a ball and placed in a well-floured bowl or basket.
- It is best to allow the dough to rise slowly in the refrigerator overnight if there is time. It gives a deeper flavor and a crispier crust.
Baking
- Heat the oven to 240 °C along with a pot or other baking container.
- Carefully invert the bread into a hot pot and cut a slit on top.
- Bake for 20 minutes with the lid on.
- Bake uncovered for 20–25 minutes.
- The bread is ready when the crust is dark golden and crispy.
- Allow the bread to cool before cutting so that the center can set properly.
