Mistkratzerli with Elderberry Marinade

Bread : Rise: about one hour.

Stir white wine, lemon zest and juice and honey in a large baking bowl, add elderberry. Once cooled, rinse the dung scratchers, dry them with kitchen roll, place them in the baking dish and turn them over to the other side in the marinade. Marinate the dung scrapings in the refrigerator for about 12 hours with the lid closed.

Take out the dung, dry it and season it. Place the dung scratchers on a baking tray covered with parchment paper. Roast: 35 min in the middle of the oven heated up to 240 °C. Turn the dung scratchers 2 times to the other side.

Serve with olive bread.

Tip: use 2 tablespoons elderflower syrup instead of elderflower and honey.

Olive bread: Mix flour, salt and yeast in a baking bowl. Add olive oil and water, knead into a soft, smooth dough. Cover and let rise at room temperature for about an hour. Knead the olives into the dough and form an oblong loaf. Bake: about thirty minutes in the middle of the oven heated to 200 °C. Remove and cool on a rack. Take out and cool on a rack.

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