Lemony bread

And so Easter was over as well ... Luckily there are a few holidays left this year and soon it's vacation season, it was very nice to be vacant one more day then usually. Though it is a good thing as well that Easter is over, I've eaten so much during this weekend so I'm good enough for a good while without eating so much again. In retrospect, I wonder a bit about why we eat so much during the holidays like Christmas, Easter and Midsummer. It's always nice to see family and friends and share meals with them, but that's not my thought. We always make too much food! At least in my family and circle of friends. There is always food left over so that it is enough for leftovers the rest of the week. Leftovers are a good thing, don't get me wrong ( I have almost always leftovers for lunch at work) but to cook that amount of food, so much that some go bad and you have to throw some away does not feel very sustainable. I made two loafs of this lemony bread because we were invited to two different happenings. There was some bread over but I took them home, and they will be eaten here.

Lemony bread

500 g water
20 g yeast
1 tbsp olive oil
2 lemons, zest
540 g wheat flour
180 g durum flour
20 g salt

2 lemons, thinly sliced
sea salt

Crumble the yeast into a bowl and stir it with water, let it be for a few minutes so that the yeast dissolves properly. Grate the lemon. Mix in the remaining ingredients and knead the dough by hand (or in machine) until the dough becomes elastic. Let rise for 1 hour. Shape the dough into two round loaves and let rise for 1 hour in oiled bowls. Preheat the oven to 250 degrees. Tip the loaves on a warm plate and garnish with lemon slices and salt. Set the bread in the oven and reduce the heat to 175 degrees. Bake for about 35 minutes.

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