Small multi-grain loaves

See the recipe by Vincenza Borelli

Blog: Le ricette di mamma Anatina

Molino Soncini Cesare Dark semi-worked multi-grain Dark flour750g
beer yeast15g
honey1 teaspoon
extra-virgin olive oil2 tablespoons, plus a little extra to brush the surface

Ingredients for the filling/topping


Place all the flour in your dough-maker, followed by the beer yeast melted in a little water, and the honey. Work together with the dough attachment, and then add the oil and the salt. Continue to work for another 15 minutes. Remove the dough, and leave it to rest for 20 minutes covered with a cloth. Flatten it out, divide into two equal pieces and fold each one three times. Leave to rest for another two hours in the baking tray you will use to bake the loaves.
Once rested, use a knife to make a length-wise cut into the surface of each, brush with the little extra oil, and bake at 220°C for 20 minutes. Then reduce the temperature and bake for another 20-25 minutes. Your loaves stay fresh if stored in plastic food-bags.


  • Vincenza Borelli

    una farina che mi ha dato un risultato eccellente .... uno stuzzicante pane nero,dall'ottimo sapore !!!


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