PER ITALIANO
It has become one of my favourite bread recipes. I can say that it has also become the longest lasting bread among the ones I made. It was very tasty on the 4th day too. I couldn't continue my test since we finished it all on the 4th day:)
Highly recommended..
Here are the ingredients...
280g water
10g honey
15g fresh yeast
250g rye flour
250g bread flour
5g salt
25g yogurt
1 tsp cumin seeds
Preparation:
- Warm water for 1 minute at 37ºC on Speed 1
- Add honey and yeast. Mix for 4 seconds on Speed 4
- Sift in flour. Add salt, yogurt and cumin. Knead for 4 minutes
- Put it into a deep bowl, cover with plastic film and let it rise around 1.5 - 2 hours
- Roll it and press the air out
- Give it an oval shape
- Press in the center with the palm of your hand as in the picture
- Roll and transfer it onto an oven tray with seam side down
- Cover with a damp cloth and let it rise for 1 hour
- Make diagonal cuts on the top with a sharp knife
- Bake in preheated oven at 220ºC for 35 minutes
- Let it cool on the wire racks
Afiyet olsun....
It's adapted with a few changes from the recipe titled as "Pane di Segale di New York" in "Pane Fatto in Casa"
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