Casita Verde Bread
Get the recipe for the favourite loaf in Ibiza.
To Make 6 Loaves:
Ingredients:
10 scoops (300gm each) Integral Flour
3 pkts (9gms each) ecological Yeast
2 tbsp Salt
30ml olive oil
1.75 L Warm Water *body temperature (if it’s too warm it will kill the yeast and if it’s not warm enough it won’t activate it)
1 ½ cups Sunflower Seeds
1 ½ cups Pumpkin Seeds
Oil for baking tins
For the top: 2-3 "happy chicken" Eggs
1/2 cup Sunflower Seeds
1/4 cup each of Poppy and Anis Seeds
Preparation:
Tip: Always mix things with only one hand so that the other is clean to do things like answer the phone, etc.
Part One:
Put 6 scoops of flour, sunflower and pumpkin seeds into a big plastic bowl and set aside. In smaller bowl, combine the warm water, olive oil, yeast and salt. Mix the flour and water mixtures together. (This has a runny, oatmeal-like consistency). Put in a warm place to rise for an hour or so. (in the back of a car left in the sun, or next to a heating system for example). During this time, the dough should double in size.
Part Two:
Add the remaining 4 scoops of flour to the warm dough mixture. Knead dough into a nice consistency. Separate dough into six sections and roll into sausage shapes. Brush baking tins, on all sides, with olive oil. Fill tins with dough. Mix the 2 eggs in a cup and brush tops of dough with ½ the egg mixture. Sprinkle the sunflower, poppy and anis seeds on top and brush again with the rest of the egg mix. (You want the egg to glue the seeds onto the bread and also to brown the tops). Return the rising bread to a warm place to rise again for about a half an hour, or until almost filling the
Part Three:
Using an oven with two shelves, bake for 10 minutes on high (350ºF) and 20 minutes on medium, then switching the tins from top to bottom to compensate for oven temperature differences, bake for a further 20 minutes until completely cooked. When finished cooking remove immediately from tins and leave to cool.
Note: This bread will stay fresh for three or four days but can also be frozen and later defrosted for future use. (Best cut into slices before freezing, so it's easy to use just what you need each time).
