Wednesday, June 17, 2020

Bread by Klara

Since I got some emails / comments / compliments regarding my bread I decided to share my recipee with you. If you wish to see a video (in my language) from a lady who bakes her bread, just send me an email to: klara.soncek (at)  ... and I will happily send you the link.

·         500 g flour (usually I put 400 g white wheat flour and 100 g spelt flour, but you can put any flour you wish)
·         13 g fresh yeast
·         1/3 teaspoon sugar
·         2 teaspoons salt
·         about 0,33 l of lukewarm water
·         1 or 2 tablespoons olive oil

Grid the yeast into a cup, add a 1/3 of teaspoon of sugar and a little lukewarm water. Stir and allow the yeast to rise in a warm place.

Sift flour by dumping it into a strainer over the mixing bowl (this gets air bubbles into the flour). Make a little space in the middle of flour and put there risen yeast. Mix with electric mixer for 1 minute. Then add the water, salt, olive oil. The exact amount of water depends on the flour itself.

Using an electric mixer, knead the dough until you get an elastic dough that just deviates from the bowl.

Then knead it by hand into the desired shape and leave it to rise in the rising bowl until it almost doubles in volume (aprox 40-50 minutes).

When it has risen enough, shake it on a floured surface and knead it with your  hands again.

I love to decorate the bread with the help of flour, thread and Swiss knife***.

Leave the bread for another 20 minutes to rise on a tray covered with baking paper (cover the bread with cotton cloth). Place the model in a warm place so that the dough rises again. I leave the bread in the kitchen and I make sure that no window is open.

I  always use my steam fan oven: 180°C for 50 minutes. 
(other advice is: bake it for 15 minutes at 220°C and then another 20 minutes at 200°  in ordinary oven where you add a pot with water – this creates steam that makes bread crunchy and delicious).

Using the baking paper, take the baked bread out of the oven and place it on the wooden desk to cool, covered with cotton cloth.

Dober tek! Bon appetit!

***Swiss knife was a gift from my bloggie friend from Switzerland. So baking bread in a way always reminds me how beautifully I am connected with many kind souls around the world who – just like me – are trying to find their own version of happiness in a life after infertility.


  1. Dear Klara,
    Thank you for sharing.
    You are a real bread artist ♡!
    Much love,

  2. I love the before and after photos. I'm definitely going to try and copy your pattern. If I have time, I'm planning on making it tomorrow or on the weekend.

    And I'm so happy you got the swiss knife from a blog friend. It shows that we are a community beyond the fact that we don't have children. And that you are loved around the world!

    1. dear Mali, your comment melted my heart. Thank you <3
      I would love to know how baking will go. And - if you are not happy, just keep trying! I had to bake at least 10 times untill I was happy with the result.

  3. I agree with Elaine--you are a bread artist!

    I am so excited to try this recipe, especially the part where I will decorate the bread with flour, thread, and a knife. (Though I probably won't be trying anything new until I get this move behind me) Thank you so much sharing!! As always, I love your pictures. :)