Ingrédients
Farine blanche2 cup
Farine complète2 cup
Son de blé100 gram
Huile d'olive1 tablespoon
Sucre1 teaspoon
Levure1 teaspoon
Sel3 tablespoon- Warm water1.5 cup
Mesures
- 1
Dissolve the yeast in warm water and let it sit for 10 minutes to activate.
10 minutesMatériel requis:
Bol de mélange - 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 minutesMatériel requis:Bol de mélange - 3
Gradually add the water, knead by hand for 15 minutes until you get a cohesive, non-sticky dough.
15 minutes - 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 minutesMatériel requis:Bol de mélange - 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 minutesMatériel requis:🍳Rolling Pin - 6
Let the loaves rest for half an hour, covering them with a cloth.
30 minutes - 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 minutesMatériel requis:
Four - 8
When the bread is browned and puffed, remove it from the oven and cover it to prevent it from drying out.
5 minutes
Faits nutritionnels
Farine blanchepour 100gFarine complètepour 100gSon de blépour 100gHuile d'olivepour 100gSucrepour 100gLevurepour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.