- 300 g flour (rye, spelt and barley)
- app. 2,5 dl whey
- 1 teaspoon sea salt
- 2 teaspoons baking powder
- 1 tablespoon olive oil
Mix flours, sea salt, baking powder, then add olive oil and whey which you previously heated to be lukewarm. Gradually add whey and knead soft dough. As soft as possible. Leave it to rest a bit, and heat the oven. After 20 minutes put the bread you previously cut with a knife on the surface. Bake between 15 and 20 minutes at 220 degrees.