Ingredients
500 g of Multic’è
100 g of nuts
7 g of brewer's yeast
360 ml of water
10 g of salt
 
Directions
First, dissolve the yeast in the water, then mix it with Multic’è. Once the water is completely absorbed, knead the dough for 4/5 minutes, then add the nuts and salt and knead the mixture well. Once all the ingredients have been blended, let it rise until doubled in volume, covering it with cling film.
When the leavening is complete, flour the worktop, put the dough in it, deflate it and knead it until it forms a braid. Once the shape is obtained, let it rise for another 50/60 minutes.
Preheat the oven to 240° and, after the second leavening period, bake your braid by adding a saucepan with water to the bottom of the oven and lowering the temperature to 200°. Cook for 35 minutes, until golden brown.
To check the baking of the bread, turn it over and give it a light tap on the bottom: if it sounds hollow, it is ready.
When cooked, let your braid cool on a rack, placing it on its side.



In cooperation with The Diary of Sonia