• 500 GRAM WHITE FLOUR
• 6 EGGS
• 10 GRAM YEAST
• 12 RAISINS
• 2 TEASPOONS SALT

• 300 GRAM DARK WHEAT FLOUR
• 300 GRAM RYE FLOUR
• 2 TEASPOONS SALT

 a dough of flour, yeast, salt and 3 deciliters of water. Knead for 10 minutes. Divide the dough in 7 pieces. Make bunnies from 6 pieces, body, head, ears and paws out of one piece (see picture). Pinch the eggs and put an egg on the belly of each bunny. Role the remaining dough to 6 strips and fold them as arms over the egg with each bunny. Put raisins for eyes. Bake 30 minutes at 200 degrees Celsius. Also tasty when Easter is still far away!

Sour dough bread needs a long preparation. It can be done with rye flour, dark wheat flour, white flour or a combination of the three. No yeast or sugar is added, which is especially good for people who are allergic to yeast and sugar. Once you have a dough, simply take off a cup and use it as the starter for the next bread. You can already use it the next day.

To make a starter, mix 3 tablespoons of flour (any of both) and some water until it becomes a thick mixture. Store at room temperature. Add to this "porridge" twice a day a tablespoon of flour and some water. After three to four days the mixture will become bubbly and smells a bit sour, and will be ready to use. After this, keep it in the fridge and add some flour and water every day. When you are starting the bread, add the rest of the flour to the mixture, as well as salt and 4 dl water. The dough may be a little more liquid than in normal bread. Put in a bread form and let it rise for 4 hours at least. Bake for 1 hour at 190 degrees Celsius.