Our Recipes multigrain homemade bread
multigrain homemade bread
Blog: Nella Cucina di Teresa
|Molino Soncini Cesare Multi-grain flour||260g|
|Molino Soncini Cesare Bread Line Blue flour||100 g|
Ingredients for the filling/topping
This is a relatively long process, but worth it if you want a soft home-made healthy loaf. It is better to start the process the night before you need your bread, since the yeast needs 8/10 hours to rest. Melt 10g of the beer yeast in 35 ml of tepid water, add 60g of the multi-grain flour, mix together well to form a nice dough, then cover with cling-film and leave in the fridge overnight. The next morning, dissolve the rest of the yeast in some tepid water in a deep pot, add the rest of the multigrain flour, the Blue Bread flour and salt, and work together well until you have a compact, soft dough. Leave to rise for 3 hours at room temperature, making sure to squeeze the air out of it every hour. Once risen, shape it as you want, and leave to rise for another hour, then bake in a ventilated oven at 190°C for 15 minutes, then for another 30 minutes at 170°C. Remove from the oven, leave to cool on a wire-rack, and then serve sliced. Enjoy your soft healthy home-made bread!
Except where indicated; images and recipes supplied by our bloggers are copyright of the blogger concerned, and are reproduced here with their permission.