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The first loaf of bread is made with sort of middle dark flour that's very popular in Switzerland, and some milk and quark. I put it in the oven about an hour before the second one, and it got quite brown on top before baking on the bottom... still well within the range of the edible though.
The second lot is pumpkin bread made with 500 g of the same flour, 4 dl of fresh pumkin puree, 21 g of fresh yeast and two tsp of salt. It doesn't rise much as you can see, but its my favourite bread in the whole world, so I was glad turned out ok in the pompei oven. Phew, what a relief!
The second lot is pumpkin bread made with 500 g of the same flour, 4 dl of fresh pumkin puree, 21 g of fresh yeast and two tsp of salt. It doesn't rise much as you can see, but its my favourite bread in the whole world, so I was glad turned out ok in the pompei oven. Phew, what a relief!
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