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Sweet lavender flatbread

Recipe from: 19 February 2013
lavender bread

Ingredients 12
Servings 4
Time 00:10


  • For the dough:
  • 500
    bread flour
  • 1
  • 3
    lavender flowers – picked from the stalk
  • 5
    dry yeast
  • 330
    lukewarm water (not hot)
  • 2
    white sugar
  • 40
    butter – room temperature
  • For the topping:
  • 1
    egg – lightly beaten
  • 3
  • 40
    butter – cut into small cubes


Mix the yeast, lukewarm water and sugar together and let it stand for 5 minutes – to allow the yeast to develop.

Mix the flour, salt and lavender flowers together and then add the yeast mixture and the butter.

Mix well and then knead for 5 minutes until the dough is elastic and smooth in texture.

Cover dough and place in a warm area and to let it proof and double in size – for about an hour. After it has doubled in size knock the dough down lightly.

Place the dough in a non-stick baking tray pan and stretch the dough softly with your finger tips until the surface area of the pan is covered.

Let it proof for another 20 minutes. Brush the dough with eggwash and sprinkle with sugar.

Then with your finger, poke random holes into the dough (do not pierce the dough) popping a knob of butter into each hole.

Bake in a preheated oven at 200 °C for +-20 minutes – until risen and golden brown.

Reprinted with permission of Life is a Zoo Biscuit. To see more recipes, click here.


Read more on: snacks  |  starch  |  dairy  |  treats  |  eggs  |  bread  |  baking

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