Pumpkin
is an EoFF Legend
Pinkasaurus Rex

Meaner.

I love you too.

Or I'll murder you.

You should take it easy today.

What's up, buttercup?

Stupid frellin' cats pooping all over the place and trout!

What happened?

And only now I'm giving you the recipe I really suck at schedules.

When it comes to yeast, here in Poland fresh yeast comes in these small cubes, kinda like tiny butter, and they keep it in fridges. For the longest time I couldn't find it because I am an idiot and for some reason thought it comes in bottles Anyway, if you can't find it, dried yeast will do

What you'll need:

• 500g of flour - I guess you could use plain white flour, although I use wholegrain wheat flour. I figure it's much more nutritious that way. Still, the recipe goes even further and tells you to use 300g wholegrain wheat flour, 100g plain rye flour and 100g special bread flour, but really - wheat is enough.
  
• 2 tsp. of salt
  
• yeast - 10g if you're using dry yeast, 20g if you go for fresh (I recommend fresh, but it's okay if you opt for the powder version)
  
• 400-500ml of lukewarm water
  
• a bunch of seed! You can go with any seed you want. I always make it with sunflower, flaxseed and sesame, but pumpkin seeds are also awesome. I really recommend flaxseed, as it's super healthy and has a fantastic smell, but you have to roast it first (make sure to cover your pan - it pops!). It's a good idea to roast sesame too - it gets digested better that way.

Okay, so you have all the ingredients ready. If you're using fresh yeast, crumble it into a glad and put a teaspoon of sugar on it and wait a bit until the yeast melts. If you're using the dry variety - just mix it with the flour.

Mix the flour, salt and seeds (I recommend using a wooden or plastic spoon - metal spoons can weaken the yeast). Add in the fresh yeast now, if you're using it, then add most of the water and mix it all together in calm, fluid motions. The batter needs to be sticky, so you'll probably use up all of your water, but you don't have to.

Lay your tray with baking paper and put the batter into it. Put it away in a warm spot for one hour. It's always warmer if you cover the tray with a towel or something.if you don't have a warm place, you can always gently hear your oven, turn it off, and put the batter in there.

After one hour, the batter should expand nicely. Heat your oven to 220 degrees Celsius (about 430 Fahrenheit) - if you have modes on your oven, make sure it's heating up from both the top and the bottom. Once the oven is hot enough, bake the bread for 30 minutes. Personal advice - once the time elapses, open the oven, but don't take out the bread. That way, the skin will be a bit more crispy

Groovy! Will grams be okay as a unit of measurement, or should I convert to sth else? Do you have access to fresh yeast, or just the powdered variety?

Would you be interested in baking your own bread? I have this really quick, really simple recipe, and the bread comes out awesome