250 g strong plain wholemeal flour 30 g wheatbran 1/2 level teaspoon salt 1/2 level teaspoon cream of tartar 1/2 level teaspoon bicarbonate of soda 100 g poppyseeds 160 ml water 1/4 teaspoon black food colouring (not essential, but helpful to get that 'just like Mother hammered' look)
Bereiding:
Preheat the oven to 210C (Gas 7-8). Combine all the dry ingredients in a large bowl. Mix the food colouring with a little of the water to avoid lumps. (Of course dwarfs would not do this but the rest of us should.) Add the 'black water' and enough of the rest of the water to the flour mixture until an even, slightly sticky consistency is obtained. Now really give it a pounding; you don't want it to rise too much. The traditional dwarf recipe involves hammers and an anvil, but only the keenest cooks need go that far. Beat into a roughly 23 cm flat disc, place on a greased tray and bake for 25 minutes. Best when still warm, unlike the genuine article, which is best when not eaten.
Ingredienten: