Ingredienti:
500 gr di farina integrale Spelt organic (or other flour of your choice)
500 grams of flour 500 gr manitoba bio
of water (or milk or rice milk / soy / oats, etc etc)
50 grams of malt (barley, rice, etc etc)
60 grams of extra virgin olive
10 g salt 25 g yeast
container: 2 loaf pan (or other container of your choice, or even nothing - to the Granarolo supermarket mold costs 4 €).
First, dissolve the yeast in warm water with malt (instead of water you can use milk). Mix flour and add the oil and yeast and knead for 15-20 minutes until the end add salt, knead 5 minutes.
Place the dough in a bowl, cover with plastic wrap and let sit for a couple of hours in the hottest part of the house or inside the oven off (away from drafts!).
after waiting two hours, remix and divide the dough into 2 equal parts that will be placed in the well-oiled loaf pan (or other mold at will, or the pan-shaped loaves). Let rise another hour, away from the current in a sheltered home.
Heat oven to 180 degrees and bake for 30 minutes. Remove from oven, remove the bread from the molds and put it back in the oven (still hot) for 10 minutes.
The loaf is ready, but will be better if you rest 12/24 hours.
To make biscuits will be sufficient to cut the bread into slices (always spent the 12-24 hours) and roast in a hot oven (a few minutes, turning often) or in a roasting pan on the stove.
This bread can also be spiced up by putting seeds in the dough like (pumpkin, sunflower, etc. etc.) or dried fruit (raisins, etc).
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