Our Holy Quinta Bread
Today I am introducing our holy Quinta Bread recipe, a testament to simplicity and natural taste. Crafted with a blend of white and whole wheat flour, just a touch of dried yeast, salt, and water, this bread embodies the essence of our life on Earth, the Divine Mother combining perfectly simple humbleness and rich flavor. Affectionately hand-kneaded, it requires no fancy machinery, only the loving touch of human hands. Join us in our Quinta Project WeAreOcean (weareocean.life) by making this bread.
All manifestation efforts resulting in a holy loaf that’s not only biblical, but also stunningly simple to make and irresistibly delicious.
Our Holy Quinta Bread
A simple every-day bread recipe. Made with white and whole wheat flour, a touch of yeast, salt, and water. Hand-kneaded with love, no machinery needed. Join our Quinta Project WeAreOcean (weareocean.life) by making this bread. Every loaf, a manifestation of the Divine Mother.
Ingredients
- 500 ml luke warm water
- 1/2 tbsp dried active yeast
- 3/4 tbsp salt
- 140 g whole wheat flour
- 500 g wheat flour (all-purpose)
- some more all-purpose flour for kneading
Instructions
- Make the dough:In a large mixing bowl, dissolve the dried yeast and salt in the warm water. Use water that is around 110°F (43°C) to activate the yeast. Stir gently to combine. Add half of the flour to the yeast mixture. Using a wooden spoon, stir until the flour is incorporated and a sticky dough forms.Gradually add the rest of the flour, stirring until a shaggy dough comes together. You may need to use your hands to incorporate the flour fully.
- Now let the magic happen. Cover the bowl well and allow the dough to rise at room temperature for 3- 5 hours, or overnight. During this time, the yeast will ferment and develop flavor, resulting in a more flavorful bread (so the longer it rises, the better the flavor – but be careful, if you let it ferment too long, it will start to develop alcool …)
- Preheat your oven to 190°C (375°F). Dust your working surface. Gently loosen the dough from the sides of the bowl with your fingers and softly fold it several times, using both your hands and a handful more flour, until it doesn't stick totally to your fingers anymore, while it is not firm yet.
- Transfer the shaped dough onto a baking sheet or (and excuse me for this, but we had some leftovers of eco alu foil from our travel and I prefered to use this) and place it on the baking rack. No need to let it rise more!
- Bake the bread:Place the rack with the bread into the preheated oven and bake for 2 minutes. Now let me give you a hint for the best bread crust: Take half of a cup of water, carefully open the oven door and very quickly but still carefully pour the water on the bottom of the oven. Close the door immediately after! This trick creates a steam environment in the oven, which makes a beautiful crust!Now bake the bread for 30-40 minutes, or until the bread is golden brown.
- Take the bread out of the oven and let it cool down. Enjoy this flavourful but simple bread with some vegan butter, olive oil, or – simply with a glass of pure mountain water 🙂
