This product is developed by Zangra. Zangra's enamelware collection is composed of white enamelware trimmed in black!
Each and every single piece is unique, so results may slightly vary from piece to piece. As the enamelling process is carried out manually and not by a machine, it is possible that the enamel is applied onto the unfinished casting with a varying thickness that may cause surfaces to be slightly uneven. Some tiny black spots or pores may be visible. They are, however, part of the typical appearance of enamelled goods. They do not influence the corrosion protection.
Bread recipe (serves 8)
- 2 kg of flour (I personally prefer spelt flour)
- 1l of water
- 4 bags of yeast
- Nuts and seeds to taste
Mix all the ingredients by hand in a »bucket«. It is recommended tu use your hands in order to be able to feel whether the dough is too wet or too dry. Depending on the sort of flour, you might need more or less water.
Cover the bucket with a clean kitchen towel and let the dough rest overnight (or day) in a warm place.
After 12 hours get the dough out of the bucket and divide into 8 equal portions.
Pre-heat the oven at 230°C
Rub the bread with flour and put them in the molds as shown in the picture (better use baking paper under the dough).
Place in the oven at 230°C for 30 min.
After 30 min get them out of the mold and place them back in the oven for 20 min at 180°C. This way it will get a crunchy crust!
Put the breads in the freezer (preferably wrapped in a paper bag) and there you go, a fresh bread for every day!