Egyptian Baladi Bread

Zaid El-HassanCuisinier

Ingrédients

• 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

Mesures

1. 1

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

   Matériel requis:

   Bol de mélange

   10 minutes
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.

   Matériel requis:

   Bol de mélange

   10 minutes
3. 3

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

   15 minutes
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.

   Matériel requis:

   Bol de mélange

   120 minutes
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.

   Matériel requis:

   🍳

   Rolling Pin

   15 minutes
6. 6

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

   30 minutes
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.

   Matériel requis:

   Four

   15 minutes
8. 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

* 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.

Caractéristiques et étiquettes diététiques