Elderflower Bread

For the elderflower bread, dissolve the yeast in a little lukewarm milk. Dissolve the sugar and salt in the remaining milk or in the buttermilk.

Cut the elderflowers into small bunches and put them in a suitable bowl together with the sifted flour and the grated lemon peel.

Add the yeast and gradually the milk and knead until an elastic (and aromatic) dough is formed. Leave the dough in a warm place, covered with a wet tea towel (or plastic wrap) for 1 hour.

Then knead well again for about 8 minutes and divide into 2 pieces of the same size. Roll out these pieces with floured hands into 2 rolls the length of the baking pan.

Grease the molds with butter or possibly an aromatic oil, as well as the dough rolls from one side and place the loaves in the molds with the greased side up. Let the loaves rise again in the (repeatedly covered) molds for 2 hours.

Preheat the oven to 200 °C. Place a small bowl of water in the bottom of the stove and bake the breads on the middle rack for 45 minutes until golden brown.

Remove the elderflower breads from the mold and let them cool on a rack.

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