Ingredients
Black dough:
- 300 g of Venere Black Mix
- 170 ml water
- a pinch of salt
- 3 g brewer’s yeast
Red dough:
- 300 g di Red Rice Mix
- 170 ml water
- a pinch of salt
- 3 g brewer’s yeast
To decorate:
- Sesame seeds
- extra virgin olive oil
Preparation
REPEAT THE PROCEDURE FOR THE MINI BREAD ROLLS FOR
BOTH TYPES OF FLOUR
Put the flour and salt in a large bowl.
Dissolve the yeast in the water and add the flour.
Mix well with a wooden spoon, then tip the dough out onto a work surface and knead it by hand until a smooth, even dough is formed.
Put it back into the bowl, cover with cling film and leave to rise until it has doubled in size for about 2 hours.
Form balls of about 30 g with the two doughs and place them on a baking tray. Cut a cross in the centre of each roll with a knife and put to one side, uncovered, at room temperature.
FOR THE PLAITS
Form two strips of black dough and two of red dough. Criss-cross the strips as if making a three-strand plait: take the outer, right-hand strip and take it into the centre of the four strips, continue criss-crossing with the strip on the left and so on, until you get to the end of the strips. Place the plaits on a baking tray with the rolls.
FOR THE BREAD STICKS
Make a red and black strip, join them at one end and twist them together to the other end. Place the twist on the baking tray.
FOR THE MINI BAGUETTES
Shape the dough again into rolls of about 30 g each, but this time elongate them slightly. Make three diagonal cuts on the top of the rolls, brush with oil and sprinkle with sesame seeds. Put the mini baguettes on a tray.
Leave all the shapes to rest on the tray for at least 30 minutes.
Bake the bread with rice flour in the oven at 190° for about 10 minutes. Cool and arrange them in a bread basket.
Our thanks to Maddalena of di Cucina Scacciapensieri
