Egyptian Baladi Bread

Zaid El-HassanKüchenchef

Zutaten

• 2 cups of white flour
  2 cup
• 2 cups of whole wheat flour
  2 cup
• 100 grams of wheat bran
  100 gram
• 1 tablespoon of olive oil
  1 tablespoon
• 1 teaspoon of sugar
  1 teaspoon
• 1 teaspoon of yeast
  1 teaspoon
• 3/4 tablespoon of salt
  0.8 tablespoon
• 1 1/2 cups of warm water
  1.5 cup

Schritte

1. 1

   Dissolve the yeast in warm water and let it sit for 10 minutes until it activates.

   Benötigte Werkzeuge:

   Rührschüssel

   10 Min
2. 2

   Mix the whole wheat flour, white flour, salt, and sugar in a relatively large dry bowl. Add the yeast and oil and mix the dough.

   Benötigte Werkzeuge:

   Rührschüssel

   10 Min
3. 3

   Gradually add the water, knead by hand for 15 minutes until you get a cohesive, non-sticky dough.

   15 Min
4. 4

   Place the dough in an oiled bowl, cover it with a cloth, and leave it in a warm place for at least two hours to rise.

   Benötigte Werkzeuge:

   Rührschüssel

   120 Min
5. 5

   Divide the dough into balls, then roll and flatten them using 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.

   Benötigte Werkzeuge:

   🍳

   Rolling Pin

   15 Min
6. 6

   Let the loaves rest for half an hour, covering them with a cloth.

   30 Min
7. 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, taking care not to touch the bread with your fingertips.

   Benötigte Werkzeuge:

   Ofen

   15 Min
8. 8

   When the bread is browned and puffed, remove it from the oven and cover it to prevent it from drying out.

   5 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags