- 3 hrnky hladké mouky (já míchám jinými, tento chleba byl 1,5 pšeničná hladká, 1 žitná a 0,5 pšeničná celozrná)

- 2 lžičky sušeného droždí

- 2 lžičky soli

- 1 lžička drceného kmínu

- Podle chuti můžete přidat cokoli máte v chlebu rádi: smženou cibulku, česnek, bylinky, semínka...

Přidáme zhruba 1,5 hrnku vody možná o trošku méně. A necháme kynout 12 hodin zakryté utěrkou. Poté roztáhneme na pomoučneném vále a dvakrát přeložíme a zformujeme do tvaru chleba.

Necháme 30min zakryté utěrkou odpočívat. Poté ještě dalších 30min, ale to už si zapneme

troubu na 230°C a necháme v ní nahřát pekáč s pokličkou (jakákoli nádoba vhodná do trouby s poklicí). Nakynutý chleba předěláme do pekáče a zakryjeme poklicí. Pozor vše bude hrozně horké! Pečeme 30min při 230°C. Pak sundáme pokličku a pečeme ještě dalších 15min. Hned po upečení vyklopte a nechte vychladnout. Dobrou chuť!

Hello everyone!
This week we are late with our regular post - sorry for that! I arrived from holidays in the Czech Republic and since then I have been quite busy. When speaking about travelling and home sweet home...
Lucka and me we both live abroad and we also miss different things from our home. Lucka couldn't live a day without a banana and loves poppy seeds cakes and I miss czech sough-dough bread. When I lived in Germany it was not that difficult to get it. However, in Ireland and Denmark it is not so easy. How difficult could it be to bake your own?

Mix in a bowl
- 3 cups of all purpose flour (personally I mix different types of flour - 1,5 wheat flour, 1 cup rye flour and 0,5 cup wholemeal wheat flour)
- 2 tea spoons of dry yeast
- 2 tea spoons of salt
- 1 tea spoon of cummin
- and according to your tast you can add fried onion, garlic, herbs and seeds

To the dry mixture add 1,5 cups water and knet together. Let it rise for 12 hours under a kitchen cloth. I usually do the dough in the evening and bake in the morning. In the morning just form nice bread shape with help of more flour.

Let rise for 1 hour. After 30 min turn on the oven on 230 degrees and insert baking pot with a lid to heat it up. Move the bread into the hot baking pot and cover with the lid. Beware! Everything is super hot! Bake for 30 min on 230degrees. Last 15 min remove the lid. Let coll down outside of the baking pot.

What I love especially on this bread is its crust and the smell if home. Enjoy!

Hi there!

Today we will show you, how to prepare banana bread. If you don't have a loaf pan, don't worry, I don't have it either. That's why my bread on the pics doesn't look like bread at all. The taste is the same and that is what matters the most, right? I've tried plenty of recipes for banana bread, this one I adjusted to my taste and I can "unbiassedly" say that this one is the best!

You will need: 

2 - 3 ripe bananas, 80g (1/3 cup) of melted butter, 1/2 cup of sugar, 1 egg, 1 cup of plain flour, 1/2 cup of oats, teaspoon of vanilla extract, teaspoon of soda, pinch of salt.

Regarding the ingredients, I have some additional info: The more the bananas are ripped, the more they're sweet, therefore I recommend being careful with the sugar. In the original recipe there is bigger amount of sugar but I think it is too sweet. The amount of flour can be reduced as well and more (the same amount of) oats can be added. The bread is a little more crumbly, but I like it with more oats than in the recipe. It is hard to spoil this recipe, so don't worry. You can add some coconut, chocolate chips, nuts, seeds etc. as well. :-)

Before you peel the bananas, crumple them gently, it will be easier to mash them. Peel them and mash them with fork in the bowl. Add egg, butter, vanilla extract and sugar. Mix it till the mixture is smooth. Then add oats, flour, soda and salt.

Pour the mixture in to the loaf pan (10x20 cm) or small pan and bake it to 175° C for 50 - 70 minutes. I love it with peanut butter, but it is delicious on it's own or with a jam. Enjoy!