Читать книгу The Viva Mayr Diet: 14 days to a flatter stomach and a younger you - Dr Stossier Harald - Страница 27

Ingredients for the sourdough

Part one

125g sheep’s or goat’s milk yoghurt

125ml water

125g spelt flour

Mix all the ingredients together using a food mixer and leave to stand for 8 hours in a warm place (an airing cupboard is a good choice, or above an oven that has been previously heated). The dough is quite liquid at first but it will firm up as it stands.

Part two

750g spelt flour

250ml warm water

1½ tablespoons cream of tartar

½ teaspoon rock or sea salt

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground aniseed

½ teaspoon ground fennel seeds

Sourdough (see above)

Mix all of the ingredients together with the sourdough and stir for 8 to 10 minutes. You might find it easier to use a food processor, or a mixer with a dough hook, rather than mixing by hand. The dough should be quite firm now.

Form flatbreads of approximately 70g each from the spelt dough. They must be very flat. Leave them to rise on a lightly floured baking tray for approximately 45 minutes, then prick and bake in the preheated oven at 190°C (375°F/Gas mark 5) for approximately 15 minutes. The breads should be golden brown and firm to the touch.

Leave them to rest for a day. That way they’ll be a little harder. You can also freeze the bread until you need it. It will last for several days; in fact, Dr S encourages you to eat it after a day or two so that it is tougher to chew.