Vatican bread of luck

7. July 2014

I'm still trying to trace some history. But it is a Vatican bread of luck, which should only be taken care of once in a lifetime. It should bring happiness to the whole family and to one who cares about it, to fulfill one wish. It is recommended that it does not come into contact with the metal in the growing and feeding stages.
Virtually all of this works so that some good soul will one day make you a sweet sour dough and give you instructions on how to take care of it ... And these are my instructions for the gifted ones.) Later I thought I would like such a sweet sour bread to like she baked another time. So if you have a ripening rye (which now becomes popular and very easy to access due to the popularity of homemade sour bread), I'm sure you can start. It will not go back to the old and long roots of the origin of the kravka of the abovementioned, or even the supernatural properties released during baking, but you can at least enjoy unconventional goodness, and certain spells and lines will be released during care and subsequent baking.)
Put the spoon into the bowl, add 200 g of cane sugar, 200 g of flour (whole wheat or smooth wheat) and 200 ml of milk. Stir everything and allow to ripen at room temperature covered with foil until the next day. Follow the instructions below.

Monday: Add 250 g of sugar and do not mix.
Tuesday: Add 250 ml of milk, mix.
Wednesday: Add 250 g of flour, mix. (originally full-bodied wheat, I used whole wheat)
Thursday: Throw in the course of the day three times.
Friday: Add 250 g of sugar, 250 g of milk and 250 g of flour (again, you can replace it with original wheat pollen, whole wheat). Shuffle.
Saturday: Mix well and divide the dough into four pieces. You can start distributing three or wait until Sunday to pack a piece of bread for a dessert.
Sunday: Preheat oven to 160 ° C and unpack bread or cake with baking paper.
Add and add the following ingredients to your dough:
250 g of oil or melted butter
250 g of flour (again you have a choice of semolina or whole wheat)
1/2 teaspoon of baking powder
1/2 teaspoons of edible soda
pinch of salt
spoon of cinnamon
3 grated apples
3 happy eggs
a bunch of raisins
a bunch of nuts
50-100 g chopped chocolate (60-90% cacao ideally)
bark of one lemon lemon
1/2 teaspoon of ground ginger

Put the dough in the mold and bake for approximately 40 minutes, depending on the shape and shape. Test the skewers if necessary. Often, this bread is also made with chocolate topping, so if that inspiration falls into your eye, it goes into it.