The Writing Baker

Whenever it rains or gonna rain, always seek refuge in my comfort food.

Pumpkin seed rustic bread dip in egg drop soup looks so simple but yet so satisfying. Yeah… i forgot to garnish my soup, but still, taste soooo good!

Didn’t plan this menu, actually. I cooked egg drop soup to match it with my green ‘sambal’ (which actually is red since I used Red chillies - go figure) and I make the rustic bread for dinner since we planned for simple egg sandwich dinner. (Yes my menus are always agains norm; what usually for breakfast, we make for dinner!)

Feel like making your own bread? Well, let me ahare my simple recipe.

Rustic Bread

Part A:
2 1/4 ts instant yeast
400 g water
14g honey

Mix it all together and leave it for 10 mins.

Part B
600g bread flour (i use all purpose since I have used up all my bread flour)
2ts salt
Any spices/ cranberry/dry fruits or whatever you like. But take some (about 10-20g of water above and soak your spices/fruits)

Pour part A into B. Mix it and let it rest for 1 hour to rise.

Transfer to a flat surface and perform stretch and fold then form it to a tight ball. Let it rise for 1 hour and bake it in oven at 230c for 35 mins. Then lower the temp to 200c for another 25 mins.

Voila! Your bread is ready.

How bou that! Simple comfort food.

Wanna recipe for my egg drop soup?