It’s whole-meal, but light and the seeds give it a delicious crunchy touch.
Ingredients:
200 g of strong flour (7 oz.)
200 g of whole-meal spelt flour (7 oz.)
2,5 of active dry yeast
2 tablespoons of olive oil
150 ml of warm milk
150 ml of warm water
2 tablespoons of honey
1 pinch of salt
3 tablespoons of assorted seeds
Mix the strong flour, spelt flour and dry yeast.
Make a hole in the center of it.
Mix the water, the milk and the honey and add it to the flour, along with the oil.
Knead (I used kitchen aid’s hook) for 5 minutes and add the salt.
Knead for 10 more minutes.
Let it rest for 1 hour in the bowl, covered with a wet towel.
Spread the seeds on a clean surface.
Form a cylinder with the dough and make it roll on the seeds.
Place the cylinder in a rectangular mold and let it rest for 20 minutes.
Preheat the oven at 170ºC.
Finally, bake the bread for 30-35 minutes.
Let it cool down on a rack.
2 tablespoons of olive oil
150 ml of warm milk
150 ml of warm water
2 tablespoons of honey
1 pinch of salt
3 tablespoons of assorted seeds
Mix the strong flour, spelt flour and dry yeast.
Make a hole in the center of it.
Mix the water, the milk and the honey and add it to the flour, along with the oil.
Knead (I used kitchen aid’s hook) for 5 minutes and add the salt.
Knead for 10 more minutes.
Let it rest for 1 hour in the bowl, covered with a wet towel.
Spread the seeds on a clean surface.
Form a cylinder with the dough and make it roll on the seeds.
Place the cylinder in a rectangular mold and let it rest for 20 minutes.
Preheat the oven at 170ºC.
Finally, bake the bread for 30-35 minutes.
Let it cool down on a rack.
And you have a perfect homemade bread!
Keep it inside a plastic bag, for good conservation.
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