Ingredientes
Harina blanca2 cup
Harina integral2 cup
Salvado de trigo100 gram
Aceite de oliva1 tablespoon
Azúcar1 teaspoon
Levadura1 teaspoon
Sal3 tablespoon- Warm water1.5 cup
Pasos
- 1
Dissolve the yeast in warm water and let it sit for 10 minutes to activate.
10 minutosHerramientas necesarias:
Tazón para mezclar - 2
Mix the whole wheat flour, white flour, salt, and sugar dry in a relatively large bowl. Add the yeast and oil and mix the dough.
10 minutosHerramientas necesarias:Tazón para mezclar - 3
Gradually add the water, knead by hand for 15 minutes until you get a cohesive, non-sticky dough.
15 minutos - 4
Place the dough in an oiled bowl, cover with a cloth, and leave in a warm place for at least two hours to rise.
120 minutosHerramientas necesarias:Tazón para mezclar - 5
Divide the dough into balls, then roll out and flatten by pressing with a rolling pin to form circles about 18 centimeters in diameter and 0.5 centimeters thick, sprinkling a little bran or wheat bran under the dough while rolling.
10 minutosHerramientas necesarias:🍳Rolling Pin - 6
Let the loaves rest for half an hour, covering them with a cloth.
30 minutos - 7
Arrange the loaves in the oven according to its capacity, bake on the lower rack at 250 degrees Celsius for 10 to 15 minutes, ensuring not to touch the bread with your fingertips.
15 minutosHerramientas necesarias:
Horno - 8
When the bread is browned and puffed, remove it from the oven and cover it to prevent it from drying out.
5 minutos
Datos nutricionales
Harina blancapor 100gHarina integralpor 100gSalvado de trigopor 100gAceite de olivapor 100gAzúcarpor 100gLevadurapor 100gSalpor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.