Lavender Bread

For the lavender bread, first heat 80-100 ml of lukewarm water, remove from heat and dissolve yeast and honey in it. Pile up the flour, make a well and add the yeast mixture. Sprinkle with a little flour and let the dampfl rise for about 15 minutes.

In the meantime, let the sour cream come to room temperature and grate or grind the lavender flowers between your fingers. Mix both together with the egg, salt and oat flakes into the dampfl and work into a smooth dough. Form into a ball and let rise, covered with a cloth, in a warm place for at least 30 minutes.

Line a baking sheet with baking paper. Punch dough down again and shape into a roll or loaf. Place on baking sheet, brush with beaten egg and sprinkle with oatmeal. Let rise again for about 20 minutes. Meanwhile, preheat the oven to 200 °C. Sprinkle the baking paper around the bread with a little water or place a small fireproof bowl with water. Push the lavender bread into the oven and bake for 30-40 minutes until crispy.

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