Egyptian Baladi Bread

Zaid El-HassanCozinheiro

Ingredientes

• 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

Passos

1. 1

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

   Utensílios necessários:

   Tigela de mistura

   10 minutos
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.

   Utensílios necessários:

   Tigela de mistura

   10 minutos
3. 3

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

   15 minutos
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.

   Utensílios necessários:

   Tigela de mistura

   120 minutos
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.

   Utensílios necessários:

   🍳

   Rolling Pin

   15 minutos
6. 6

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

   30 minutos
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.

   Utensílios necessários:

   Forno

   15 minutos
8. 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

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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