Not everyone dares to make bread at home and yet it is a most satisfactory process. East Integral bread It is the perfect incentive for those who have not tried it yet. Quick and simple, it will also allow you to enjoy some great toasts or an excellent sandwich for your breakfast or snack.
The weekend is usually a good time to get down to business. It is not only a matter of time, it is also worth choosing a time when we are relaxed and ready to enjoy the process. The result will largely depend on the flour quality Do not skimp!
- 350 ml. whole milk at room temperature
- 20 g. of honey
- 5,5 g of dry baker's yeast
- 250 g. strength flour
- 250 g. whole spelled flour
- 7 g. of salt
- 25 g. of butter
- Mild olive oil for greasing
- We mix in a bowl milk with yeast and honey. We add the flour and salt. We add the butter melted hot and knead by hand until incorporated. Let stand 10 minutes.
- We lightly smear the table with a little oil, knead 10 seconds and we form a ball. We let it rest for another 10 minutes. Knead for 10 seconds and let it rest for 30 minutes.
- We grease and flour a mold rectangular and about 30 cm long. We shape the dough, place it in the mold and let it ferment until it almost doubles in volume.
- * We must bear in mind that rest must be done in a warm corner free from drafts. The kitchen must be at a temperature above 20-22ºC.
- We preheat the oven at 210º with heat up and down.
- We brush the bread with milk and bake for 15 minutes.
- We lower the oven temperature to 180º and we cook 30 more minutes approximately; it will depend on each oven.
- We remove from the mold to a rack and let it cool completely before serving.