Today, we would like to share with you a recipe that smells like home. An ancient recipe that carries with it all the Mediterranean tradition. Yes, we are talking about homemade bread.
Making our recipe even better and healthier is the skillful use of sourdough , sesame, flax and sunflower seeds. As well as a combination of flours (manitoba and ancient bread), which make the baking process unique. It is thanks to them, in fact, that it is possible to obtain a product rich in fiber and nutrients.
Get ready, then, to bake fragrant bread; bread that your diners will find hard to resist. From bruschetta to a slice of bread with jam, via fresh sliced meats and string cheese, the possibilities for seasoning homemade bread are endless. But that, it’s up to you to decide.
Now, let’s proceed with the recipe.
Ingredients (for about 1 kg bread)
- 200 g of Pane Antico flour
- 300 gr of Manitoba
- 325 g of water
- 150 g of refreshed sourdough
- 6 g barley malt
- 10 g of salt
- 20 g of sesame seeds
- 20 g of flaxseed
- 20 g sunflower seeds
PS → As an alternative to sourdough, you can use 7 grams of compressed brewer’s yeast.
Preparation
In the bowl of the mixer pour the 2 flours, seeds, and salt. In another bowl, however, dissolve the yeast and malt in thewater, and mix it with the dry ingredients.
Operate themixer, and process the ingredients until you get a fairly smooth and consistent dough. More or less, it takes about 5 minutes.
At this point, turn the mixture out onto a clean work surface and knead by hand for another 5 minutes. Now, with hands just greased with oil, practice the first set of three folds, letting the dough rest for about 40 minutes, covered with plastic wrap.
After the necessary time has elapsed, practice two more sets of three-way folds and let rest, for another 40 minutes.
When the folding cycle is finished, transfer the tightly sealed bowl to the refrigerator until the next morning.
The next day, take the bowl with the dough out of the refrigerator and let it stand at room temperature, about two hours. Now, turn the dough out onto a clean, lightly floured work surface and begin to form, with your hands, a round loaf.
With your fingertips, flatten the dough, without squishing it too much and trying not to break air bubbles. Make afinal set of three folds and finish, forming a ball. Sprinkle with plenty of flour and cover with plastic wrap so the bread does not get air. Finally, let rise at about 27° C, until doubled in initial volume.
Now, all you have to do is turn on the oven, preheated to 220 degrees C, and insert the pan you have chosen to bake the bread. Once it has risen properly, lay the bread on the hot baking sheet, steam the oven with water and bake for about 20 minutes. Next, lower the temperature to 200° C and continue for another 25 minutes, or until the bread is golden brown and well baked.
For the recipe, thanks to Gabila of Panedolcealcioccolato.
