Pane dei sette grani


Ingredients 11
Servings 0
Time

Ingredients

  • 300
    g
    cake flour
  • 200
    g
    rye flour
  • 50
    g
    barley flour
  • 50
    g
    oat flour
  • 22
    ml
    active dried yeast
  • 300
    ml
    water
  • 1
    quantity starter dough (see recipe)
  • 45
    ml
    sunflower seeds
  • 45
    ml
    sesame seeds
  • 45
    ml
    aniseed
  • 15
    ml
    salt
 

Method

 
HAND METHOD: Place flour on a clean surface and make a well in centre. Sprinkle yeast and water into well and allow to stand for 1 minute, or until starting to bubble. Break starter dough into 2 cm squares and place in well. Add seeds and salt. Using a wooden spoon or metal spatula, mix to make a dough. Knead for 15 minutes, or until elastic and smooth. ELECTRIC MIXER: Place water, yeast and starter dough in mixing bowl and mix at low speed for 2 minutes. Add remaining ingredients and mix at low speed for 5 to 10 minutes. Remove from mixer. Cover and rest at room temperature for 30 minutes. Halve dough and shape into 2 oval loaves. Rest in a warm place until doubled in size, about 1 1/2 hours. Make slashes in top with a wide-bladed knife. Dust with flour and bake at 200 ºC for 40 minutes, or until dark brown. TOTAL KILOJOULE COUNT: 14 840 kJ (3 545 Cal). A portion: 550 kJ (130 Cal). Makes 2 loaves (about 24 slices).
 

Read more on: bake
 

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