Ingredients
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2 tsp dry yeast
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375g spelt flour
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30g insect floure.g. ground buffalo worms, from Alphitobius diaperinus
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10g rapeseed oil
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0.25 tsp ground cumin
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1.5 tsp salt
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50g carrots
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50g leek
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240g maltbeeralcohol free, without foam
Directions
This recipe has an unusal, yet futuristic ingredient. Inside, we have hidden a newcomer in alternative proteins: A little bit of insect flour (ground buffalo worms)! The benefits of using insects as human foods are similar to plant based proteins, but they can be more nutritious (high in protein, unsaturated fatty acids, minerals and Vitamin B). We were curious how it tastes – be surprised how hearty and unpretentious aromatic it tastes in combination with leek and carrot – a perfect vitamin and energy boost for the day! Goes very well with cottage cheese and camembert.
Ingredients
| 2 tsp dry yeast | |
| 375g spelt flour | |
| 30g insect flour | |
| 10g rapeseed oil | |
| 0.25 tsp ground cumin | |
| 1.5 tsp salt | |
| 50g carrots | |
| 50g leek | |
| 240g maltbeer |
Steps
|
1
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Buy an insect flour which is finely ground and organically grown. We have used ground buffalo worms. |
|
2
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Wash and prepare the vegetables: grate the carrots finely and grate the leek into fine slices. (around 2mm) |
|
3
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Take the bread pan with the kneading blade out of the breadmaker and add in all the ingredients. (top-to-bottom order) |
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4
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Place the bread pan back into the breadmaker, close the lid, select menu 1 and press start. |
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5
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When your bread is done, take it out and let it cool down. |
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