relaxing weekend before the trip to Rome ...
pack your bags in 3 minutes and the rest of the time I dedicate to my own research ... and who knows me knows very well what I mean!
The air is wonderful, and after days of dreadful dullness us to visit the sun with a breeze that still stings the face. I could not ask for more! Before leaving
leave a trace of me in a piece of paper and air, the irresistible aroma of fresh bread ....
great week everyone!
My Wholemeal
[with empirical method]
[with empirical method]
Ingredients:
400 g wheat flour 100 g white flour
cube of fresh yeast or half a sachet of dried yeast
a teaspoon of salt
two tablespoons of oil
lukewarm water [about 350 g]
a teaspoon of flaxseed
a tablespoon of sunflower seeds
half a tablespoon of poppy seeds
a handful of coarsely chopped walnuts In a small
bowl dissolve the yeast with five or six tablespoons of the warm water already weighing, let stand 10 minutes.
Combine flour with salt, baking powder, oil and knead by hand or with mixer at low speed, adding a little water at a time until you get a ball of a soft but not sticky.
(absorption varies from meal to meal so it might not serve all the water)
Form a ball and place in a tightly closed container. let rise in warm place (near the radiator is perfect) for 60 minutes, has to "grow".
Take the dough and knead well for a few minutes incorporating the seeds, place in an oven or mold with paper to give the desired shape, cover well and let stand again for another 60 minutes or more.
Bake at 220 degrees for 30-40 minutes "guarding the gold."
If you use a mold it is best to put the bread in the oven for a few minutes after removing it from the mold so good to harden the crust on all sides. Empirically
to control the cooking I tap the crust ... "Should sound empty" ...
Allow to cool completely before serving.
400 g wheat flour 100 g white flour
cube of fresh yeast or half a sachet of dried yeast
a teaspoon of salt
two tablespoons of oil
lukewarm water [about 350 g]
a teaspoon of flaxseed
a tablespoon of sunflower seeds
half a tablespoon of poppy seeds
a handful of coarsely chopped walnuts In a small
bowl dissolve the yeast with five or six tablespoons of the warm water already weighing, let stand 10 minutes.
Combine flour with salt, baking powder, oil and knead by hand or with mixer at low speed, adding a little water at a time until you get a ball of a soft but not sticky.
(absorption varies from meal to meal so it might not serve all the water)
Form a ball and place in a tightly closed container. let rise in warm place (near the radiator is perfect) for 60 minutes, has to "grow".
Take the dough and knead well for a few minutes incorporating the seeds, place in an oven or mold with paper to give the desired shape, cover well and let stand again for another 60 minutes or more.
Bake at 220 degrees for 30-40 minutes "guarding the gold."
If you use a mold it is best to put the bread in the oven for a few minutes after removing it from the mold so good to harden the crust on all sides. Empirically
to control the cooking I tap the crust ... "Should sound empty" ...
Allow to cool completely before serving.
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