Ingredientes
Farinha branca2 cup
Farinha de trigo integral2 cup
Farelo de trigo100 gram
Azeite1 tablespoon
Açúcar1 teaspoon
Fermento1 teaspoon
Sal3 tablespoon- Warm water1.5 cup
Passos
- 1
Dissolve the yeast in warm water and let it sit for 10 minutes to activate.
10 minutosUtensílios necessários:
Tigela de mistura - 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 minutosUtensílios necessários:Tigela de mistura - 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 minutosUtensílios necessários:Tigela de mistura - 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 minutosUtensílios necessários:🍳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 minutosUtensílios necessários:
Forno - 8
When the bread is browned and puffed, remove it from the oven and cover it to prevent it from drying out.
5 minutos
Fatos nutricionais
Farinha brancapor 100gFarinha de trigo integralpor 100gFarelo de trigopor 100gAzeitepor 100gAçúcarpor 100gFermentopor 100gSalpor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.