Name: Pane dei sette grani
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 300.00 g flour cake; 200.00 g rye flour; 50.00 g barley flour; 50.00 g oat flour; 22.00 ml active dried yeast; 300.00 ml water; 45.00 ml sunflower oil; 45.00 ml sesame seeds; 45.00 ml aniseed; 15.00 ml salt

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Ingredients (10)

300.00 g	flour — cake
200.00 g	rye flour
50.00 g	barley flour
50.00 g	oat flour
22.00 ml	active dried yeast
300.00 ml	water

quantity starter dough (see recipe)

45.00 ml	sunflower oil
45.00 ml	sesame seeds
45.00 ml	aniseed
15.00 ml	salt

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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).