Ingredienti
Farina bianca2 cup
Farina integrale2 cup
Crusca di grano100 gram
Olio d'oliva1 tablespoon
Zucchero1 teaspoon
Lievito1 teaspoon
Sale3 tablespoon- Warm water1.5 cup
Passi
- 1
Dissolve the yeast in warm water and let it sit for 10 minutes to activate.
10 minUtensili necessari:
Ciotola per mescolare - 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 minUtensili necessari:Ciotola per mescolare - 3
Gradually add the water, knead by hand for 15 minutes until you get a cohesive, non-sticky dough.
15 min - 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 minUtensili necessari:Ciotola per mescolare - 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 minUtensili necessari:🍳Rolling Pin - 6
Let the loaves rest for half an hour, covering them with a cloth.
30 min - 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 minUtensili necessari:
Forno - 8
When the bread is browned and puffed, remove it from the oven and cover it to prevent it from drying out.
5 min
Fatti nutrizionali
Farina biancaper 100gFarina integraleper 100gCrusca di granoper 100gOlio d'olivaper 100gZuccheroper 100gLievitoper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.