Austrian Jodler Bread

Bread with Buckwheat and Yodel

Ingredients

1 cup corn flour

1 1/2 cup of Buckwheat flour (πυροφάγος)

1 cup oat flakes

1 cup lukewarm water (37oC)

Prozymi (προζύμι)
1 tbsp greek honey

1/2 cup olive oil from Pelion, from the gulf area. (Pagasitikos)

Don't forget salt! (2 tsp) 

Making bread with Franzl Lang

In a white room

in a large bowl, 

add the flours and mix them. 

Dig the hole in the middle and add 1 cup of lukewarm water, and 1/2  cup of oil. 

At first it seems like Jell-o.
As time goes by you will know how wrong you were.

Stir and knead listening to Yodel Music from your favorite provider. 

Sing. 

Knead again. 

Dance. 

Knead some more. 

Then allow the dough to rest for 2-3 hours in a warm room or oven. 

During your wait, check this out: 

And see how hot lines in Austria, provide Yodel pleasure for their customers. 

The next morning the dough had still not swollen and I remembered I had not added any honey!

So I gave it another round of kneading with one hearty tbsp of greek flower honey.

Apply olive oil on a tin bake tray and place the bread dough on it, allowing to rest for another 1-2 hours.

Pre-heat the oven to 200oC and bake for 60 mins.

The first attempt looks like this:

The bread came out crumply, and hard on the outside and a bit under-baked inside.
The taste was very interesting, but I was the only one in the house to like it.

My guess is that it would be better if the dough had swollen more (or at all!)
I suspect that the prozymi had perhaps lost its power, that forgetting the honey plays a big role or that  buckwheat in general does not swell much.